Lemon Blueberry Loaf
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Lemon Blueberry Loaf – bright lemon zing, juicy blueberries in every bite, and Greek yogurt for a super moist crumb. Perfect with coffee or a quiet afternoon.
Lemon Blueberry Loaf I’ve Been Making For Years
Baking’s always been my happy place, and lemon with blueberries might just be my favorite combo ever. There’s something about that bright citrus zing and juicy berries that just makes everything feel lighter, like a little pick-me-up baked into every slice.
This loaf is my go-to whenever I’m craving a sweet treat that’s not fussy. Greek yogurt is my secret for keeping it moist for days (because dry cake is a crime). It’s the perfect thing to have on the counter for unexpected company, or just to sneak a piece with your afternoon coffee.
Let’s make it happen!
Fabulous! Loved this recipe! Easy to make!
The add ons- lemon sauce and lemon glaze brought this blueberry loaf to another level!! I will certainly be looking at other recipes you post! Thanks Jo!
Thank you!! 👍🏽 ~Mary
I made this yesterday and it turned out exactly like the photo. This is a great recipe and will be using it again. In fact, a friend asked for it after she had a slice. Thank you! ~Joyce
Why You’ll Love My Lemon Blueberry Loaf
- Bright lemon flavor that’ll perk you up faster than your morning coffee.
- Super moist crumb thanks to Greek yogurt, because dry cake has no place here.
- Bursts of juicy blueberries in every slice. No blueberry left behind.
- A glossy lemon glaze that soaks into all the cracks for extra tang.
- Comes together easily, even if baking usually scares the pants off you.
Before You Start: Tips & Ingredient Notes
- Greek yogurt is the secret sauce for a loaf that stays moist for days. You can use regular yogurt in a pinch, but your loaf might be a bit softer and lighter in texture.
- Use fresh lemons for zest and juice. Bottled stuff doesn’t cut it. Roll them on the counter first to squeeze out every drop, and only zest the yellow part, nobody wants bitter loaf drama from the white pith.
- Fresh or frozen blueberries both work. If you’re using frozen, rinse and pat them dry so your batter doesn’t turn into a purple swamp. And always toss your blueberries in a spoonful of flour before folding them into the batter. Keeps them from sinking like tiny fruity anchors.
- Once the wet hits the dry, mix gently. Overmixing is how you end up with a tough loaf.
- Poke lots of holes before drizzling on the syrup. Think of it like giving your loaf tiny straws to sip up all that lemony goodness.
- Let the loaf cool before glazing, or your glaze will slide off faster than a kid on a waterslide.
- An 8.5×4.5 inch loaf pan is your best bet. Too small and you’ll get batter overflow. Too big and your loaf will be squat. No loaf pan? A Bundt pan works too, just check doneness a bit earlier.
- Don’t glaze the loaf if you plan to freeze it. The glaze can turn watery once thawed.
- Ovens have minds of their own. Start checking at 50 minutes, but don’t panic if yours takes over an hour.
Preheat your oven to 350℉. Grease an 8.5×4.5 inch loaf pan with butter or cooking spray, then dust it lightly with flour. No sticking allowed on our watch.
In a large bowl, whisk together the flour, baking powder, and salt. Set it aside like a good little dry mix.
In another bowl, whisk up the Greek yogurt, sugar, eggs, lemon zest, vanilla, and vegetable oil until smooth. It’s going to look glossy and smell amazing already.
Pour the wet ingredients into the dry and whisk gently until it’s all combined. Don’t go crazy here, overmixing is how you get tough loaf vibes.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps keep them from all sinking to the bottom like little blueberry shipwrecks. Fold the blueberries gently into the batter. Be sweet to them.
Pour the batter into your prepared loaf pan and smooth out the top. Pop it in the oven and bake for about 50 minutes, or until a toothpick poked into the center comes out clean. My oven sometimes takes up to 1 hour and 10 minutes, so don’t panic if yours needs a little longer.
While the loaf bakes, make your lemon syrup. Heat the lemon juice and sugar in a small saucepan just until the sugar dissolves and the mixture’s clear. Set it aside.
When the loaf is done, let it cool in the pan for about 10 minutes. Carefully lift it out and transfer it to a cooling rack set over a baking sheet. Grab a skewer or toothpick and poke holes all over the top of the loaf.
Pour the lemon syrup over the warm loaf so it soaks into every delicious nook and cranny. Let it cool completely.
Once cool, whisk together the glaze ingredients until smooth and pourable. Drizzle the glaze all over the top. Slice and enjoy the fruits of your lemony labor!
How To Serve
I love sneaking a slice of this Lemon Blueberry Loaf with my afternoon coffee, but it’s also perfect on a brunch table or as a light dessert after dinner. Try it alongside:
Lemon Poppy Seed Bread
The Best Hot Chocolate
Summer Fruit Salad with Lemon Dressing
London Fog
Frequently Asked Questions
Can I make this loaf gluten-free?
Yes! Swap the all-purpose flour for a good 1:1 gluten-free baking flour blend. Just keep in mind the texture might be slightly different, but still delicious.
How do I keep the blueberries from sinking?
Toss them in a spoonful of flour before folding them into the batter. It helps them stay suspended instead of dropping to the bottom like tiny fruity anchors.
Can I use Meyer lemons?
Absolutely. Meyer lemons are sweeter and less tart than regular lemons, so your loaf will have a slightly softer citrus flavor. Delicious either way.
Can I make this in a Bundt pan?
For sure. Just grease it really well and start checking for doneness around the 40-minute mark since the batter will spread out more thinly in a Bundt pan.
Can I freeze this loaf?
Yes! Wrap the cooled loaf tightly in foil, then pop it in a freezer bag. Skip the glaze until after you thaw it. Keeps beautifully for up to 4 months.
How long will this loaf stay fresh?
Stored at room temperature (well wrapped), it’ll stay moist for about 3 days. Any longer and it starts drying out, though honestly, leftovers rarely last that long around here.
Try These Lemon Recipes Next
- Lemon Poppy Seed Bundt Cake
- Old Fashioned Lemon Bread
- Lemon Blueberry Scones
- Lemon Yogurt Cake
- Lemon Poppy Seed Bread With Lemon Icing
- Limoncello Cake
- Blueberry Rolls
- Blueberry Biscuits
Originally published February 2017, updated with better step by step pictures, video and clearer instructions.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Lemon Blueberry Loaf
Video
Ingredients
For Loaf
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1½ cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour
For Lemon Syrup
- ⅓ cup lemon juice (freshly squeezed)
- 1 tablespoon sugar
For Lemon Glaze
- 1 cup icing sugar
- ¼ cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- milk ( if needed to thin out the glaze)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350℉. Grease an 8.5×4.5×2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1½ cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Equipment
Notes
- Greek yogurt keeps this loaf extra moist, but regular yogurt works if that’s what you’ve got on hand.
- Check your loaf around the 50-minute mark, but don’t panic if it takes up to 1 hour and 10 minutes, every oven’s a little different.
- Don’t glaze the loaf before freezing. The glaze can get runny as it thaws.
- Turn this loaf into muffins by dividing the batter into muffin tins. Bake regular muffins for 25–30 minutes or minis for 12–15 minutes.
- Meyer lemons work beautifully for a slightly sweeter, less tangy twist.
- Toss blueberries in flour before folding them in to keep them from sinking.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
