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.

Lemon Blueberry Loaf: A Slice of Nostalgia from My New York Kitchen

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

Scale

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

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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