Lemon Blueberry Loaf wasn’t always a staple in my baking lineup—but once it landed, it stayed for good. It’s the kind of treat that brings a smile before the first bite. The bright pop of lemon, the burst of blueberries, and that tender crumb all take me back to afternoons in my aunt’s kitchen just outside a sleepy town in upstate New York.
I’m Aleena, and my love for food started there—beneath shelves lined with jam jars and the constant hum of something sweet in the oven. My aunt taught me that baking was more than measuring and mixing. It was a way to connect, to soothe, to celebrate. She didn’t just serve food—she served joy.
Now living in Brooklyn, I find myself recreating those simple, heartfelt recipes. This Lemon Blueberry Loaf is one of those gems. It’s bright enough for brunch, sweet enough for dessert, and soft enough to call comfort food. Whether you’re hosting friends, baking with your kids, or just need something lovely with your coffee, this loaf delivers.
Looking for another lemon treat? Don’t miss our No Bake Lemon Cheesecake—a creamy dessert that’s as refreshing as it is easy to make.
Get ready to bake something that feels like sunshine—because this Lemon Blueberry Loaf is everything good in one golden slice.
Table of Contents
PART 1: Why Lemon and Blueberry Are the Perfect Pair
A Match Made in Baking Heaven
Lemon and blueberry aren’t just a pretty pairing—they’re one of the most loved duos in baking. And for good reason. In this Lemon Blueberry Loaf, the bright acidity of lemon balances the juicy sweetness of blueberries, creating a flavor that’s vibrant, fresh, and totally craveable.
The lemon zest adds a floral, citrusy punch, while fresh lemon juice brings brightness that cuts through the sugar. Meanwhile, blueberries—bursting with natural sweetness—mellow the tartness and add moisture, color, and pop to every bite.
It’s the contrast that makes them work so beautifully together: sweet and tangy, soft and bold. This loaf brings all those notes together into one perfectly tender, lightly glazed slice.
Why It Works So Well in Loaf Form
- Moist Crumb: The lemon juice and milk combo keeps the texture tender without being too dense.
- Flavor Pockets: Blueberries stay plump and juicy when folded into the batter, giving you bursts of flavor in every bite.
- Built-in Balance: The citrus offsets the richness of the butter and sugar, making it feel light but satisfying.
- Year-Round Appeal: Fresh in summer, cozy in winter. It works anytime.
That’s why this Lemon Blueberry Loaf is a bakery-worthy recipe that’s just as easy to make at home. And yes—it’s freezer-friendly, so you can enjoy a slice of sunshine whenever you need it.
Don’t miss our Chicken Cheese Zucchini Muffins if you love baked goods that walk the line between fresh, hearty, and totally snackable.
Chicken and Rice Recipe—a savory dish that also shines with bright, balanced flavor.
PART 2: Ingredient Breakdown & Baking Essentials
Simple Ingredients, Big Flavor
This Lemon Blueberry Loaf recipe is built on pantry basics—but each ingredient brings something important to the table. Together, they create the signature balance of sweet, tart, and tender that makes this loaf so memorable.
- All-Purpose Flour: Provides structure and helps hold the blueberries in place
- Baking Powder & Salt: Give lift and balance
- Melted Butter: Adds richness and that soft crumb we all love
- Sugar: Sweetens the loaf and helps with caramelized edges
- Eggs: Bind everything for a smooth, fluffy batter
- Lemon Zest & Lemon Juice: Deliver the citrus zing that defines this lemon blueberry loaf
- Milk: Keeps the loaf moist and tender
- Fresh Blueberries: Burst with juicy flavor in every bite
- Vanilla Extract: Adds warmth and depth to complement the lemon
Don’t Forget the Glaze
The buttery lemon glaze takes this Lemon Blueberry Loaf to the next level. It’s simple—just powdered sugar, melted butter, lemon juice, and vanilla—but adds shine and a tart-sweet finish that soaks right into the warm loaf.
This isn’t just a quick bread—it’s a slice of sunshine.
Looking for another recipe with vibrant flavor and simple ingredients? Try our Thai Chicken Coconut Curry—a savory dish bursting with bright, satisfying taste.
Print
Lemon Blueberry Loaf: A Slice of Nostalgia from My New York Kitchen
- Total Time: 1 hour 30 mins
- Yield: 10 slices 1x
Description
Lemon Blueberry Loaf is the perfect mix of zesty and sweet. Try this easy, moist recipe topped with lemon glaze for your next brunch or snack
Ingredients
Loaf:
1½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 eggs
½ tsp vanilla extract
2 tsp fresh lemon zest
2 tbsp fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
Glaze:
2 tbsp melted butter
½ cup powdered sugar
2 tbsp lemon juice
½ tsp vanilla extract
Instructions
-
Preheat oven to 350°F. Line a 9×5″ loaf pan with parchment paper or grease lightly.
-
In a bowl, whisk together flour, baking powder, and salt.
-
In a mixer bowl, blend melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.
-
Add dry mix and milk alternately—flour, milk, then repeat.
-
Toss blueberries in 1 tbsp flour, then fold into batter by hand.
-
Pour batter into pan and bake 55–65 mins or until a toothpick comes out clean.
-
Cool in pan 30 mins, then move to wire rack.
-
For glaze, whisk melted butter, powdered sugar, lemon juice, and vanilla.
Pour glaze over warm loaf. Let set, then slice and enjoy!
Notes
Use frozen blueberries straight from the freezer—don’t thaw.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 mins
- Category: Dessert / Brunch
- Cuisine: American
Nutrition
- Calories: 259 kcal
- Sugar: 28g
- Sodium: 298mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 44g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 51mg
PART 3: Step-by-Step Instructions to Bake the Perfect Loaf
Quick and Easy Method
This Lemon Blueberry Loaf is beginner-friendly and comes together in just a few simple steps:
1. Prep the Pan
Preheat your oven to 350°F. Line a 9×5″ loaf pan with parchment paper or lightly grease with butter.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
3. Blend Wet Ingredients
In a mixing bowl, combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix until smooth.
4. Combine Wet & Dry
Add half the flour mix, then half the milk. Repeat with remaining flour and milk. Stir gently until just combined.
5. Fold in Blueberries
Toss blueberries with 1 tbsp of flour. Fold them into the batter by hand to prevent sinking.
6. Bake the Loaf
Pour batter into the pan. Bake 55–65 minutes or until a toothpick comes out clean. Cool for 30 minutes before glazing.
7. Glaze and Enjoy
Mix powdered sugar, lemon juice, melted butter, and vanilla. Pour over the loaf while slightly warm. Let it set, then slice!
Want more cozy bakes? Don’t miss our Peanut Miso Chicken Ramen for the perfect savory-sweet balance on your next menu.
PART 4: Storage Tips & How Long Lemon Blueberry Loaf Lasts
Keeping Your Lemon Blueberry Loaf Fresh
One of the best things about this Lemon Blueberry Loaf is how well it keeps—making it perfect for prepping ahead or enjoying all week.
Counter Storage (Up to 3 Days)
Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and flavorful for up to 3 days.
Refrigerator (Up to 5 Days)
Store the loaf chilled if your kitchen runs warm. It stays fresh for about 4–5 days, just bring slices to room temp before serving—or warm slightly.
Freezer (Up to 3 Months)
Wrap individual slices or the entire loaf in foil, then place in a freezer-safe bag. To thaw, leave at room temperature for a few hours or microwave for 30–60 seconds.
Tip: Freeze without the glaze and drizzle fresh after thawing for best texture.
This Lemon Blueberry Loaf freezes beautifully and still tastes bakery-fresh when reheated.
For more freezer-friendly recipes, check out our Beef and Coconut Curry Slow Cooker—an easy dinner with rich flavor and make-ahead magic.
PART 6: Final Thoughts & Serving Ideas
A Lemon Blueberry Loaf That’s Always in Season
Whether you’re baking for brunch, gifting something homemade, or just treating yourself, this Lemon Blueberry Loaf checks every box. It’s simple but elegant, sweet with a citrus kick, and easy to make with ingredients you probably already have in your kitchen.
It’s the kind of loaf that feels right in every season—bright and fresh in spring, cozy with tea in fall, or sliced thick for summer picnics.
How to Serve It Best
- Warm: Slightly toasted with a dab of butter
- Chilled: Straight from the fridge for a firmer, dense texture
- With Coffee or Tea: A perfect afternoon pick-me-up
- For Brunch: Paired with fruit, yogurt, or eggs for a full spread
- As Dessert: Topped with whipped cream or a scoop of vanilla ice cream
However you serve it, this Lemon Blueberry Loaf brings a little joy in every slice. Bright, soft, and just sweet enough—it’s a recipe you’ll come back to again and again.
Looking for more versatile bakes? Check out our Chicken Cheese Zucchini Muffins for something savory, snackable, and just as reliable.
FORE MORE RECIPES FOLLOWE ME IN FACEBOOK AND PINTEREST
PART 5: FAQs – Your Top Lemon Blueberry Questions Answered
Want more bright, fresh-baked goodness? Don’t miss our No Bake Lemon Cheesecake—cool, creamy, and just as citrusy-delicious.
Do blueberry and lemon go well together?
Absolutely. The sweet, juicy burst of blueberries is perfectly balanced by lemon’s bright, zesty acidity. In this Lemon Blueberry Loaf, that combo creates a flavor that’s both refreshing and comforting.
What does lemon juice do to blueberries in baking?
Lemon juice enhances the flavor of blueberries by adding tartness and helping preserve their color. It also reacts with the baking powder, giving the loaf a better rise and lighter texture.
What are the ingredients in lemon blueberry bread?
A classic Lemon Blueberry Loaf includes flour, sugar, eggs, butter, lemon zest and juice, milk, vanilla, and fresh or frozen blueberries. A lemon glaze—made with powdered sugar, lemon juice, and butter—finishes it off.
How long does blueberry lemon loaf last?
It lasts up to 3 days on the counter, 5 days in the fridge, and can be frozen for 2–3 months. Store it well wrapped or in an airtight container to keep it moist and flavorful.
