You’ve picked a classic! Lemon Blueberry Loaf is moist, tender, and bursting with citrusy brightness and juicy blueberries. It’s like sunshine baked into a loaf—perfect for breakfast, brunch, or afternoon tea.
Here’s a detailed, long recipe with baking tips and variations so your loaf turns out bakery-quality.
Lemon Blueberry Loaf Recipe
This loaf is inspired by the classic quick bread style—like banana bread, but lighter and fresher thanks to lemon and berries. It’s often drizzled with a lemon glaze for an extra sweet-tart finish.
Ingredients (1 standard loaf, 8–10 slices)
For the Loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon zest (from 2 medium lemons)
- 3 tablespoons fresh lemon juice
- ½ cup sour cream OR plain Greek yogurt (adds moisture)
- ½ cup milk
- 1 ½ cups fresh blueberries (tossed with 1 tablespoon flour to prevent sinking)
