Of course! A Lemon Blueberry Loaf is a classic, bright, and tender quick bread that’s perfect for breakfast, a snack, or dessert. The combination of tart lemon and sweet, bursting blueberries is simply irresistible.
Here is a detailed recipe for a moist, flavorful loaf with a delightful lemon glaze.
Ultimate Lemon Blueberry Loaf
This recipe uses yogurt or sour cream for an incredibly moist crumb and includes a technique to prevent the blueberries from sinking to the bottom.
Prep Time: 20 mins | Cook Time: 55-65 mins | Cooling Time: 2+ hours | Total Time: 1 hour 15 mins + cooling
Servings: 1 standard loaf (8-10 slices)
Ingredients
For the Loaf:
· 1 ½ cups all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· ¼ teaspoon baking soda
· ½ cup (1 stick) unsalted butter, softened to room temperature
· ¾ cup granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup plain Greek yogurt or sour cream (full-fat is best)
· 2 tablespoons fresh lemon juice
· Zest of 2 large lemons
· 1 ½ cups fresh blueberries (or frozen, see note)
For the Lemon Glaze:
· 1 cup powdered sugar
· 1-2 tablespoons fresh lemon juice
· 1 teaspoon lemon zest (optional)
Instructions
- Prepare the Oven and Pan:
· Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients:
· In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- Coat the Blueberries:
· Take 1 tablespoon of the prepared dry ingredient mixture and toss it with the blueberries in a small bowl. This light coating helps prevent them from sinking to the bottom during baking.
- Cream Wet Ingredients:
· In a large bowl, using a hand mixer or a stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
· Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice. The mixture may look slightly curdled at this point—that’s okay.
- Combine Wet and Dry:
· With the mixer on low, add the dry flour mixture in three parts, alternating with the Greek yogurt/sour cream in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Fold in Blueberries:
· Using a spatula, gently fold the flour-coated blueberries into the batter until evenly distributed.
- Bake:
· Pour the batter into the prepared loaf pan and spread it evenly.
· Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
· If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
- Cool Completely:
· Let the loaf cool in the pan on a wire rack for 20 minutes. Then, carefully run a knife around the edges and invert it to remove it from the pan. Allow it to cool completely on the wire rack before glazing. This is crucial, as glazing a warm loaf will cause the glaze to melt and absorb.
- Make the Glaze and Serve:
· Once the loaf is completely cool, whisk the powdered sugar and 1 tablespoon of lemon juice together. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency.
· Stir in the optional lemon zest for extra flavor.
· Drizzle the glaze over the cooled loaf. Let the glaze set for 15-20 minutes before slicing.
Pro Tips for the Perfect Loaf
· Room Temperature Ingredients: This is key for a smooth, well-emulsified batter that rises evenly. Take your eggs, yogurt, and butter out of the fridge about an hour before you start.
· Preventing Soggy Bottoms: The single most important step to keep blueberries from sinking is tossing them in a little flour. This gives them some “grip” on the batter.
· Fresh vs. Frozen Blueberries:
· Fresh: Work best. Use them as directed.
· Frozen: Do not thaw them! Toss them directly from the freezer in the flour. This prevents them from bleeding too much color into the batter.
· Don’t Overmix: Overmixing develops gluten, leading to a tough, dense loaf. Mix the batter until the ingredients are just combined.
· The Zest is Best: The lemon zest is where the most potent lemon oil and flavor reside. Don’t skip it!
· Cooling is Non-Negotiable: This loaf is very moist. If you try to slice it while warm, it will likely crumble. Patience is rewarded with perfect slices.
Enjoy this burst of lemon and blueberry in every single bite