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–+ servings

Lemon Blueberry Loaf

This lemon blueberry loaf is soft, tender, and packed with fresh blueberries and bright lemon flavor. A simple lemon glaze on top adds the finishing touch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 10

Ingredients
  

For the Loaf:

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1¾ teaspoons baking powder
  • ⅓ cup unsalted butter melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ cup whole milk at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest about 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour for coating blueberries

For the Lemon Glaze:

  • ½ cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  • In a medium bowl, whisk together 1½ cups of flour, the salt, and baking powder. Set aside.
  • In a large bowl, whisk the melted butter and sugar together until combined. Add the eggs one at a time, whisking after each. Stir in the milk, lemon juice, lemon zest, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Do not overmix.
  • Toss the blueberries with one tablespoon of flour in a small bowl, then gently fold them into the batter.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil around the 40-minute mark.
  • Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
  • Whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm loaf and allow it to set before slicing.

Notes

  • Zest the lemon before juicing it — it's much easier to zest a whole lemon.
  • Don't overmix the batter. A few small lumps are fine and result in a more tender crumb.
  • If using frozen blueberries, do not thaw them. Add them frozen and coated in flour.
  • Coating blueberries in flour helps prevent them from sinking to the bottom of the loaf.
  • The glaze is best applied while the loaf is still warm so it can soak slightly into the top.
  • Use a light-colored metal loaf pan for the most even baking.