Recipe

Lemon Blueberry Loaf

A tender, buttery loaf packed with blueberries and finished with a zingy lemon glaze.

By Matt Campbell

•

4.8

A glazed lemon blueberry loaf sliced on a wooden cutting board with visible blueberries and lemon zest, set on a bright kitchen counter with soft natural light

If you want a bake that feels like sunshine but still counts as a cozy carb situation, this lemon blueberry loaf is it. You get that bright lemon snap, bursts of jammy berries, and a buttery crumb that stays tender for days. Plus, the glaze is the kind of tangy-sweet finishing move that makes people hover near your counter pretending they are “just grabbing a small piece.”

I keep this one weeknight-friendly on purpose: no stand mixer required, no hard-to-find ingredients, and no drama. Just a few smart little moves so the loaf bakes evenly, the blueberries do not sink, and the flavor actually shows up.

Flour, sugar, lemons, blueberries, eggs, butter, milk, and a loaf pan arranged on a clean kitchen counter in natural light

Why It Works

Big lemon flavor without bitterness: we use zest for aroma and a measured amount of juice for punch.
Juicy blueberries that stay suspended: tossing the berries with a little flour helps prevent sinkage.
Tender, not dry: room-temperature ingredients, gentle mixing, and smart doneness checks keep the crumb soft.
A glaze that actually tastes like lemon: powdered sugar plus fresh juice and a little zest for the win.

Pairs Well With

Storage Tips

How to Store Lemon Blueberry Loaf

Room temperature: Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container. Best within 3 days. If glazed, let the glaze set first.
Refrigerator: Not my first choice because it can dry the crumb, but it works for up to 5 days. Wrap well and bring slices to room temp before eating.
Freezer: Freeze the loaf (glazed or unglazed) for up to 2 months. I like to slice it first, then wrap slices individually and stash in a freezer bag. Thaw at room temp or warm gently.
Best reheat move: 10 to 15 seconds in the microwave for a slice, or a quick toast for slightly crisp edges.

Common Questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with the flour as directed. Do not thaw. This helps reduce purple streaking and keeps extra moisture out of the batter (a little streaking can still happen, totally normal). Bake time may run a bit longer, so start checking at 50 minutes and keep going as needed.

Why did my blueberries sink?

Usually it is either the batter being a bit too thin or the berries being too wet. Tossing berries with flour helps. Also, make sure you are measuring flour correctly and not overdoing the milk or lemon juice. A helpful trick: reserve a small handful of berries and scatter them on top right before baking.

How do I keep the loaf from drying out?

Do not overmix the batter and do not overbake. Start checking at 50 minutes. Visual cues matter: the center should spring back lightly, and a toothpick in the center should come out clean or with a few moist crumbs. If you like using a thermometer, aim for around 200°F in the center, but know readings can vary by pan and oven.

Can I skip the glaze?

You can, but the glaze is doing a lot of flavor work. If you want less sweetness, do a lighter drizzle or brush the warm loaf with a quick lemon syrup (lemon juice plus a little sugar) instead.

Can I make this into muffins?

Yes. Bake at 350°F for about 18 to 24 minutes. Fill wells about 3/4 full and check the center of a muffin with a toothpick.

What if I only have an 8.5x4.5-inch loaf pan?

That smaller pan makes a taller loaf, so it usually needs a little more bake time. Do not overfill the pan (aim for about 2/3 to 3/4 full), and start checking around 55 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Parchment paper (highly recommended)
2 mixing bowls
Whisk
Rubber spatula
Microplane or fine grater (for lemon zest)
Citrus juicer (optional but helpful)
Wire rack
Instant-read thermometer (optional, but helpful)

I started making lemon blueberry loaf when I wanted something that felt like a bakery treat but could still happen on a random Tuesday night. It is the kind of recipe that forgives a little chaos, like if your butter is not perfectly softened or you get distracted zesting the lemon because it smells so good. The payoff is immediate: your kitchen smells bright and buttery, the edges go golden, and you get that little moment when the glaze hits the loaf and you just know you are about to eat something special.

Lemon Blueberry Loaf

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 10 slices

Ingredients

For the Loaf

2 cups all-purpose flour (240 g), plus 1 tablespoon for tossing blueberries
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (113 g), softened
1 cup granulated sugar (200 g)
2 large eggs, room temperature
2 tablespoons lemon zest (from about 2 large lemons)
1/4 cup fresh lemon juice (60 ml)
1/2 cup milk (120 ml), room temperature
1 teaspoon vanilla extract
1 1/2 cups blueberries (about 225 g), fresh or frozen

For the Lemon Glaze

1 cup powdered sugar (120 g)
2 to 3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for extra punch)
Pinch of salt (optional, but it makes the flavor pop)

Instructions

Prep the pan and oven. Heat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly butter or spray the parchment and exposed pan edges.
Mix the dry ingredients. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar until it looks lighter and a bit fluffy, about 2 to 3 minutes. A hand mixer makes this easy, but you can absolutely do it by hand with some enthusiasm.
Add eggs, then lemon. Beat in the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla. (The batter may look a little curdled at this point. Do not panic. It smooths out when you add the flour.)
Add dry ingredients and milk. Add the flour mixture in two additions, alternating with the milk. Stir gently with a spatula just until you stop seeing dry flour. Do not overmix.
Toss blueberries and fold in. In a small bowl, toss blueberries with the remaining 1 tablespoon flour. Fold them into the batter with a few gentle turns. If using frozen berries, fold extra gently to keep bleeding to a minimum.
Bake. Scrape batter into the prepared pan and smooth the top. Bake 50 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes.
Cool. Let the loaf cool in the pan for 10 to 15 minutes, then lift it out using the parchment and cool completely on a wire rack.
Glaze. Whisk powdered sugar with 2 tablespoons lemon juice, zest, and a tiny pinch of salt. Add more lemon juice a little at a time until it is thick but pourable. Drizzle over the cooled loaf and let it set for 10 minutes before slicing.
Slice and serve. Use a serrated knife for clean slices, especially if you went heavy on blueberries.