Kate’s Home Kitchen

There’s nothing quite like the fresh, zesty flavor of lemons paired with sweet, juicy blueberries. I remember the first time I baked a Blueberry Lemon Loaf—it was a sunny afternoon, and the scent of lemon zest and baking blueberries filled the house, instantly lifting everyone’s spirits. This loaf quickly became a family favorite, perfect for breakfast, an afternoon snack, or even a light dessert. The vibrant combination of tart lemon and sweet blueberries, all wrapped up in a tender, moist cake, is simply irresistible.

How to Make Blueberry Lemon Loaf

You’ll find the simple recipe below, but here’s the gist:

1. Prepare Your Ingredients: Gather all your dry and wet ingredients. Preheat your oven to 350°F and prepare your loaf pan.
2. Mix Wet Ingredients: In a mixing bowl, combine canola oil and sugar. Add lemon juice, lemon zest, milk, vanilla extract, and eggs, and mix well.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, followed by 3/4 cup of blueberries.
4. Bake: Pour the batter into the loaf pan, top with the remaining blueberries, and bake for 45-50 minutes.
5. Optional Glaze: Mix lemon juice and powdered sugar to make a glaze, and drizzle over the warm loaf.

Initially, I was unsure if the combination of lemon and blueberries would work well together in a loaf. However, after the first bite, I was captivated by how the tartness of the lemon perfectly complemented the sweetness of the blueberries. The moist texture and the delightful burst of flavors made it clear why this loaf has become a favorite in my household. It’s a wonderful treat that brightens up any day and is perfect for any occasion, from casual breakfasts to elegant brunches.

Lemon Blueberry Loaf

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 1 Loaf

Ingredients

  

Dry Ingredients

• 1/2 cup granulated sugar
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1-2 tbsp lemon zest
• 1/2 cup whole milk(but you can use any)
• 1 cup blueberries
• 1/2 canola oil

To make glaze(optional)

• 2 tsp fresh lemon juice
• 1/2 cup powdered sugar

Instructions

 

• Preheat the oven to 350°F and spray your 8×4 loaf pan with cooking spray, grease it with butter, or line it with parchment paper..
• In a mixing bowl, mix canola oil and sugar until well incorporated. Then, add fresh lemon juice, lemon zest, milk, vanilla extract, and eggs, and mix everything together.
• In a separate bowl, mix flour, baking powder, and salt. Slowly add this mixture into the wet bowl. Then, add 3/4 cup of blueberries and mix everything well.
• Pour the mixture into the loaf pan and make sure it's evenly spread. Then, add the rest of the blueberries on top.
• Bake for 45-50 minutes or until the top of the loaf is lightly browned.

To make lemon glaze

• In a small bowl, mix together lemon juice and powdered sugar until well combined. It might take a sweet minute, but you can do it 🙂
• Pour the mixture all over your warm blueberry loaf and enjoy!

Keyword baking

As always, please let me know how you like this recipe in the comments section. If you have any tips or variations for this Blueberry Lemon Loaf, I’d love to hear them!