✅ Lemon Blueberry Loaf
✨ Description
This Lemon Blueberry Loaf is a bright, moist, and sweet quick bread that’s bursting with fresh blueberries and zesty lemon flavor. It’s a perfect balance of tart citrus and juicy fruit, drizzled with a simple lemon glaze for a refreshing finish. Whether served as a breakfast treat, afternoon snack, or light dessert, this loaf is a crowd-pleaser year-round.
♦️ Ingredients
For the Loaf:
- 1 ½ cups + 1 tbsp all-purpose flour (extra tbsp for coating blueberries)
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ tsp vanilla extract
- ½ cup vegetable oil
- 2 tsp lemon zest (about 1 lemon)
- 1 ½ cups fresh or frozen blueberries
For the Lemon Glaze/Syrup:
- 2 to 3 tbsp lemon juice (adjust to your taste)
- 1 cup sifted confectioner’s sugar (aka powdered sugar)
👨🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper for easy removal.
- Mix dry ingredients: In a bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk eggs and sugar until pale and slightly thickened. Add yogurt (or sour cream), vanilla, lemon zest, and vegetable oil. Mix until fully combined.
- Combine: Gradually fold in the dry ingredients until just combined. Avoid overmixing.
- Prepare blueberries: Toss blueberries with 1 tbsp of flour to prevent them from sinking. Gently fold them into the batter.
- Bake: Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Make lemon glaze: While loaf is baking, mix lemon juice with sifted powdered sugar until smooth.
- Cool & glaze: Let loaf cool in pan for 10–15 minutes before transferring to a wire rack. Once completely cool, drizzle with the lemon glaze.
📝 Notes & Tips
- Yogurt vs. Sour Cream: Yogurt makes it slightly lighter and tangier, while sour cream yields a richer texture.
- Frozen Blueberries: If using frozen, do not thaw before adding to batter to prevent bleeding.
- Moisture Check: If top browns too quickly, cover with foil during last 10–15 minutes.
- Zest Before Juicing: Always zest your lemons before squeezing them—much easier!
🍽️ Servings
- Makes 1 standard loaf
- Yields 8–10 slices
📊 Nutritional Info (Per Slice, ~10 servings – Approximate)
- Calories: 280–320
- Protein: 4g
- Fat: 12g
- Carbs: 42g
- Fiber: 1g
- Sugar: 25g
- Sodium: 180mg
(May vary depending on ingredient brands and glaze amount used.)
💪 Health Benefits
- Blueberries: Packed with antioxidants, vitamin C, and fiber. Great for brain health and immune support.
- Lemon: Adds vitamin C and natural flavor with minimal calories.
- Yogurt/Sour Cream: Contributes to gut health and provides calcium & protein.
- Homemade Advantage: No preservatives, customizable sweetness, and fresh, whole ingredients.
❓Q & A
Q: Can I make this loaf gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or binders for best texture.
Q: How long will this loaf stay fresh?
A: Store in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days. Freezes well for up to 2 months (wrap tightly in plastic and foil).
Q: Can I reduce the sugar?
A: Absolutely. Reduce granulated sugar by 1/4 cup if you’d like a less sweet loaf. The glaze also adds sweetness—so you can skip or halve it.
Q: What other fruits can I use?
A: Try raspberries, chopped strawberries, or blackberries for variety!
Q: How do I make this loaf vegan?
A: Use plant-based yogurt, flax eggs (1 tbsp flax + 2.5 tbsp water per egg), and a neutral oil. Use powdered sugar without bone char for the glaze.
Would you like a printable version, infographic, or a muffin variation of this loaf? Just let me know!