Name: Blueberry Recipes Lemon Blueberry Loaf with Lemon Glaze
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1/2 cup milk; 1 cup fresh blueberries (tossed in 1 tablespoon flour); For the glaze: 1 cup powdered sugar, 1-2 tablespoons lemon juice

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There’s something special about the mix of tart lemons and sweet blueberries. I’ve always believed that this combo can brighten even the gloomiest day. The soft crumb, the gentle citrus scent, and that glossy lemon glaze—each slice feels like a little burst of sunshine on a plate. When I baked it the first time, I remember standing over the counter, waiting for it to cool, tapping my foot, pretending patience was one of my virtues. Spoiler: it’s not. This loaf is easy to make, comforting, and downright beautiful once that lemon glaze drips down the sides. The blueberries pop as they bake, leaving streaks of purple that look as good as they taste. If you’ve ever searched for blueberry lemon cake recipes or the best lemon loaf recipe to share with your coffee-loving friends, this one’s going to be your go-to. I like to think of it as the cheerful cousin to banana blueberry bread recipes. It’s a simple, sunny bake for anyone who loves blueberry desserts recipes or even a refreshing blueberry lemonade recipe kind of flavor. Every bite tastes like home.

1) Key Takeaways
2) Easy Lemon Blueberry Loaf Recipe
3) Ingredients for Lemon Blueberry Loaf
4) How to Make Lemon Blueberry Loaf
5) Tips for Making Lemon Blueberry Loaf
6) Making Lemon Blueberry Loaf Ahead of Time
7) Storing Leftover Lemon Blueberry Loaf
8) Try these dessert recipes next!
9) Lemon Blueberry Loaf Recipe
10) Nutrition

1) Key Takeaways

This Lemon Blueberry Loaf is what happens when sunshine meets sweetness in your kitchen. The mix of zesty lemons and juicy blueberries brings a bright, happy flavor to every slice. It’s the kind of bake that looks fancy but feels easy enough for a lazy Sunday. The soft crumb and tangy glaze make it perfect for brunch, dessert, or even breakfast (no judgment here). If you’re into blueberry recipes, this loaf is the one that’ll have you hooked from the first bite.

It’s simple to make, uses pantry staples, and doesn’t require any complicated techniques. You’ll cream, fold, and bake your way to a loaf that disappears faster than you can slice it. Plus, it fills the house with that irresistible lemony scent that feels like a warm hug on a breezy morning.

Whether you call it cake, bread, or something in between, one thing’s for sure—you’ll make it more than once.

2) Easy Lemon Blueberry Loaf Recipe

I’ve baked a lot of things in my time, but this loaf always has a special spot in my heart. It’s quick, light, and that lemon glaze? Let’s just say it makes the whole thing sing. The beauty of this recipe is how forgiving it is. Forgot to soften your butter properly? No worries. Used frozen blueberries instead of fresh? Still turns out great.

There’s something oddly satisfying about pouring that thick, glossy glaze over the warm loaf and watching it slide slowly down the sides. The smell alone could convince your neighbors to “drop by.” What makes this one of the best lemon loaf recipes out there is the balance—it’s sweet but never cloying, tart but still comforting.

So grab your mixing bowl, a whisk, and a dash of good mood. We’re making something you’ll want to slice before it even cools down.

3) Ingredients for Lemon Blueberry Loaf

All-Purpose Flour: Gives the loaf structure without making it too heavy. I like to spoon and level the flour to avoid packing it down too much.

Baking Powder: Just the right lift for that soft, bouncy texture.

Salt: A little salt balances the sweetness and brings out the lemon flavor.

Unsalted Butter: Softened butter makes the loaf tender and rich. If it’s too cold, cut it into cubes and let it sit while you prep the other ingredients.

Granulated Sugar: Sweetens the batter and helps with that golden crust we love.

Eggs: They hold everything together and add moisture to the loaf.

Lemon Zest and Juice: The zest adds bold flavor, and the juice gives that tangy punch that defines a good lemon blueberry dessert recipe.

Milk: Keeps the batter light and smooth. Whole milk works best here.

Blueberries: Fresh or frozen, just toss them in flour before folding into the batter so they don’t sink to the bottom.

Powdered Sugar: For the glaze, it mixes perfectly with lemon juice to create that shiny, sweet drizzle.

4) How to Make Lemon Blueberry Loaf

Step 1. Preheat your oven to 350°F and grease a loaf pan. You’ll thank yourself later when the loaf slides out perfectly.

Step 2. Whisk flour, baking powder, and salt together. It keeps things airy and even.

Step 3. In another bowl, cream butter and sugar until it looks pale and fluffy. This step is where you build the loaf’s texture, so take your time.

Step 4. Add eggs one at a time, then stir in lemon zest and juice. Your kitchen will already smell amazing at this point.

Step 5. Alternate adding flour mixture and milk, stirring just enough to combine. Overmixing makes the loaf dense, so go easy.

Step 6. Fold in blueberries gently—too rough, and you’ll end up with purple streaks (though I won’t lie, that still tastes great).

Step 7. Pour into the pan and bake for about 50–55 minutes, or until a toothpick comes out clean.

Step 8. Let it cool before adding the glaze. Mix powdered sugar and lemon juice, drizzle it on, and resist the urge to eat it all at once.

5) Tips for Making Lemon Blueberry Loaf

Don’t skip the lemon zest—it’s what gives the loaf its bright flavor. If you’re out of fresh lemons, bottled juice can work, but the zest makes all the difference.

When you mix your batter, keep it gentle. The less you stir, the softer your loaf will turn out. And if you’re craving extra lemon flavor, mix a bit more zest into the glaze.

If you’ve ever searched for blueberry lemon cake recipes, you’ll know balance is key. Too much sugar hides the lemon, too little makes it too sharp. This one hits the sweet spot perfectly.

6) Making Lemon Blueberry Loaf Ahead of Time

I get it—sometimes you just want dessert ready when guests arrive. The good news? This loaf keeps beautifully. Bake it a day ahead, let it cool, and wrap it tightly in plastic wrap. Glaze it the next day for the best shine and texture.

If you’re like me and love blueberry desserts recipes for brunch, this loaf fits right in. It’s firm enough to slice cleanly but still soft inside. You can even freeze it—just skip the glaze, wrap it well, and add the glaze once it’s thawed.

When you serve it later, nobody will guess it wasn’t baked that morning.

7) Storing Leftover Lemon Blueberry Loaf

Wrap leftovers in foil or plastic wrap and keep them at room temperature for two to three days. The loaf stays moist and flavorful—sorry, I meant soft and tasty—the longer it sits. If you refrigerate it, let it come to room temperature before serving.

You can also freeze slices individually for a grab-and-go treat. Just pop one in the microwave for about 20 seconds, and it’s as good as new.

This loaf goes great with coffee, tea, or, if you’re like me, a spoonful of ice cream on the side. It’s comfort in every bite.

8) Try these dessert recipes next!

9) Lemon Blueberry Loaf Recipe