Lemon Blueberry Loaf

healty meal, low carbs meals, keto meal

Lemon Blueberry Loaf is a delightful quick bread that combines the tangy flavor of lemon with the sweetness of blueberries. This moist and flavorful loaf is perfect for breakfast, brunch, or an afternoon snack. Topped with a simple lemon glaze, it’s sure to become a favorite. Let’s dive into this delicious recipe and learn how to make it step-by-step.


For the Loaf:

  • 1 ½ cups plus 1 tbsp all-purpose flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup plain yogurt or sour cream
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ½ cup vegetable oil
  • 2 tsp lemon zest
  • 1 ½ cups fresh or frozen blueberries

For the Lemon Glaze:

  • 2 to 3 tbsp lemon juice
  • 1 cup sifted confectioner’s sugar


Step 1: Prepare the Ingredients

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. Zest the Lemon:
    • Zest the lemon to get 2 teaspoons of zest. Set aside.

Step 2: Mix the Dry Ingredients

  1. Combine Dry Ingredients:
    • In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 tsp of baking powder, and ½ tsp of salt. Set aside.

Step 3: Mix the Wet Ingredients

  1. Combine Wet Ingredients:
    • In a large bowl, whisk together 3 large eggs, 1 cup of granulated sugar, 1 cup of plain yogurt or sour cream, ½ tsp of vanilla extract, ½ cup of vegetable oil, and the 2 tsp of lemon zest until well combined.

Step 4: Combine Wet and Dry Ingredients

  1. Mix Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Step 5: Add Blueberries

  1. Prepare Blueberries:
    • In a small bowl, toss the blueberries with 1 tbsp of flour to prevent them from sinking to the bottom of the loaf.
  2. Fold in Blueberries:
    • Gently fold the blueberries into the batter.

Step 6: Bake the Loaf

  1. Pour Batter into Pan:
    • Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake:
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 7: Prepare the Lemon Glaze

  1. Make the Glaze:
    • In a small bowl, whisk together 2 to 3 tbsp of lemon juice and 1 cup of sifted confectioner’s sugar until smooth. Adjust the consistency by adding more lemon juice if needed.

Step 8: Glaze the Loaf

  1. Cool and Glaze:
    • Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the top of the loaf.

Step 9: Serve

  1. Serve and Enjoy:
    • Slice the Lemon Blueberry Loaf and serve. Enjoy the tangy and sweet flavors!

Cooking Notes and Tips

  • Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the loaf.
  • Yogurt or Sour Cream: Both plain yogurt and sour cream work well in this recipe, adding moisture and a slight tanginess.
  • Glaze: Adjust the thickness of the glaze to your preference by adding more confectioner’s sugar for a thicker glaze or more lemon juice for a thinner glaze.


Lemon Blueberry Almond Loaf

  • Add Almonds:
    • Stir in ½ cup of sliced almonds to the batter for added texture and flavor. You can also sprinkle some on top before baking.

Lemon Blueberry Poppy Seed Loaf

  • Add Poppy Seeds:
    • Add 1 tablespoon of poppy seeds to the batter for a delightful crunch and a hint of nutty flavor.

Lemon Blueberry Coconut Loaf

  • Add Coconut:
    • Fold in ½ cup of shredded coconut to the batter for a tropical twist.

Serving Suggestions

Breakfast or Brunch

  • With Coffee or Tea:
    • Serve slices of the Lemon Blueberry Loaf with a cup of coffee or tea for a delightful breakfast or brunch.


  • With Ice Cream:
    • Serve the loaf with a scoop of vanilla ice cream for a delicious dessert.


  • With Whipped Cream:
    • Top with a dollop of whipped cream for an indulgent afternoon snack.


Q: Can I use frozen blueberries instead of fresh? A: Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent them from bleeding into the loaf.

Q: How do I store the Lemon Blueberry Loaf? A: Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the loaf.

Q: Can I freeze the Lemon Blueberry Loaf? A: Yes, you can freeze the loaf. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: What can I use instead of lemon zest? A: If you don’t have lemon zest, you can use a few drops of lemon extract as a substitute. However, fresh lemon zest provides the best flavor.

Q: Can I make this loaf gluten-free? A: Yes, you can make a gluten-free version by using a gluten-free all-purpose flour blend. Ensure all other ingredients are also gluten-free.

Lemon Blueberry Loaf is a delightful and tangy treat that’s perfect for any occasion. With its moist texture, bright lemon flavor, and bursts of juicy blueberries, this loaf is sure to become a favorite. Whether you stick to the classic recipe or try one of the variations, this loaf is easy to make and always delicious. Enjoy making and sharing this delightful treat with your family and friends!

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