Easy Blueberry Lemon Loaf (Best Recipe)

There’s just something magical about the combination of juicy blueberries and bright, zesty lemon. This Easy Blueberry Lemon Loaf is everything you want in a baked good: soft, tender crumb, bursts of sweet berries, and a tangy lemon glaze that ties it all together. It’s the kind of loaf that feels at home at a cozy weekend brunch, wrapped up as a thoughtful gift, or simply sliced and enjoyed with your morning coffee.

Trust me, this recipe will win you over at the very first bite—the citrusy freshness is like sunshine, while the blueberries give you little pops of sweetness in every slice. And that glaze? Oh, it’s the sparkling finish that makes this loaf downright irresistible.

Recipe Origin

This loaf takes inspiration from classic lemon cakes but adds the charm of blueberries for extra flavor and texture. Lemon and blueberry are a timeless duo—you’ll find them together in muffins, scones, and even cheesecakes. Here, they come together in an easy quick bread that requires no mixer, no fuss, and very little time. It’s a modern take on a classic flavor pairing that feels both cozy and elegant.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula
• Loaf pan
• Measuring cups and spoons
• Zester or grater

Why You’ll Love This Blueberry Lemon Loaf

Bright & Fresh Flavor

The zing of lemon zest and juice balances beautifully with sweet, juicy blueberries.

Moist & Tender Texture

Greek yogurt and olive oil keep the loaf soft and flavorful, never dry.

Easy to Make

No mixer required—just simple whisking and folding.

Versatile

Perfect for breakfast, dessert, or even a sweet afternoon pick-me-up.

Beautiful Presentation

The blueberries dotted through golden crumb and topped with a glossy lemon glaze make this loaf as gorgeous as it is delicious.

Chef’s Pro Tips for Perfect Results

• Toss the blueberries in a little flour before folding them in—this prevents them from sinking.
• Don’t overmix the batter—just fold gently until combined for the best texture.
• Use fresh lemon juice for the glaze—bottled juice won’t have the same zing.
• Line your loaf pan with parchment for easy removal and a clean finish.
• Let the loaf cool completely before glazing to keep it from melting off.

Ingredients in Easy Blueberry Lemon Loaf

• All-purpose flour: The base for a soft and sturdy crumb.
• Baking powder: Gives the loaf a nice rise.
• Salt: Balances and enhances flavor.
• Brown sugar & white sugar: A blend that adds depth and sweetness.
• Lemon zest: Infuses the loaf with bright, citrusy flavor.
• Whole milk Greek yogurt: Keeps the loaf moist and tender.
• Extra-virgin olive oil: Adds richness and subtle flavor.
• Eggs: Bind everything together for structure.
• Vanilla extract: Rounds out the flavor.
• Blueberries: Juicy bursts of sweetness in every bite.
• Powdered sugar & lemon juice: Whisked together for the glaze that adds a tangy finish.

(Note: the full ingredient list, with measurements, is provided in the recipe card below.)

Instructions

Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, brown sugar, white sugar, and lemon zest.

Combine Wet Ingredients

In a separate bowl, whisk together Greek yogurt, olive oil, eggs, and vanilla extract until smooth.

Bring It Together

Pour the wet mixture into the dry and stir gently until just combined. Do not overmix.

Add the Blueberries

Toss the blueberries with a spoonful of flour, then fold them into the batter.

Bake the Loaf

Pour batter into a greased (or parchment-lined) loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Glaze

Let the loaf cool completely before drizzling with the lemon glaze.

Nutrition Facts

Servings: 8–10 slices
Calories per serving: ~280
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Blueberry Lemon Loaf

• At Brunch: Pair with fresh fruit, coffee, or tea.
• As Dessert: Serve with whipped cream or a scoop of vanilla ice cream.
• On the Go: Slice and wrap for a grab-and-go breakfast.
• Gift Giving: Wrapped in parchment and tied with twine, it makes a thoughtful homemade gift.
• With Tea Time: A slice of this loaf is the perfect companion to a cozy afternoon tea.

Make-Ahead and Storage Tips

• Make Ahead: Bake a day in advance—the flavors develop even more by the next day.
• Storage: Store at room temperature, tightly wrapped, for up to 3 days.
• Freezing: Freeze individual slices or the whole loaf for up to 2 months. Thaw at room temp and glaze before serving.
• Reheating: Warm slices gently in the microwave for 10–15 seconds.

Variations to Try

• Blueberry Swirl: Add a layer of blueberry jam in the middle of the batter.
• Lemon Poppy Seed: Mix in a tablespoon of poppy seeds for crunch.
• Mixed Berry Loaf: Use raspberries and blackberries along with blueberries.
• Coconut Glaze: Swap some lemon juice with coconut milk in the glaze.
• Streusel Topping: Add a crumbly streusel topping before baking for extra texture.

Additional Tips

• Always measure flour correctly—spoon and level for accuracy.
• If using frozen blueberries, don’t thaw them; fold in directly from the freezer.
• For extra lemon flavor, add a teaspoon of lemon extract to the batter.
• A light dusting of powdered sugar over the glaze makes for a pretty finish.
• Slice with a serrated knife to avoid squishing the loaf.

FAQ Section

Q1: Can I use frozen blueberries?
A1: Yes! Just fold them in straight from the freezer to avoid streaking.

Q2: Can I skip the glaze?
A2: You can, but it adds the perfect tangy sweetness that makes the loaf shine.

Q3: What if I don’t have Greek yogurt?
A3: Sour cream works beautifully as a substitute.

Q4: Can I use lemon juice instead of zest?
A4: Zest is key for bright flavor—don’t skip it! But you can add extra juice for more tang.

Q5: Can I make muffins instead of a loaf?
A5: Yes, bake at 350°F for about 20–25 minutes.

Q6: Can I use whole wheat flour?
A6: You can replace half the flour with whole wheat for a heartier loaf.

Q7: How do I prevent the loaf from sticking?
A7: Grease well and line with parchment paper for easy removal.

Q8: Can I double the recipe?
A8: Absolutely! Bake in two pans or adjust bake time for a larger loaf.

Q9: How do I know when it’s done?
A9: A toothpick should come out clean or with just a few moist crumbs.

Q10: Can I add nuts?
A10: Yes! Chopped almonds or walnuts add crunch and pair beautifully with the lemon.

Conclusion

This Easy Blueberry Lemon Loaf is sunshine baked into a pan—bright, fresh, and comforting all at once. With its tender crumb, juicy blueberries, and tangy lemon glaze, it’s the kind of recipe that feels special but is simple enough to whip up anytime.

Whether you serve it at brunch, enjoy it with coffee, or sneak a slice as a late-night treat, this loaf is guaranteed to become a favorite in your kitchen. So go ahead—grab some blueberries and a lemon, and let’s make something sweet, zesty, and downright irresistible.

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