This Lemon Blueberry Loaf effortlessly captures the vibrancy of summer with every slice. Tender, fluffy, and bursting with fresh blueberries, its zesty lemon flavor brings a joyful brightness to your table. After multiple test bakes in my kitchen, I discovered just the right balance of sweetness and tartness. Serve this loaf warm, drizzle it with lemon icing, and you’ve got a lovely treat to accompany a cup of tea. If you love vibrant flavors, you might also enjoy my Lemon Blueberry Pancakes.
About Lemon Blueberry Loaf
This Lemon Blueberry Loaf is a delightful dessert that combines the tartness of fresh lemons with the sweetness of ripe blueberries. I’ve experimented with this recipe several times, tweaking it to achieve a moist crumb that keeps everyone coming back for more. Perfect for families or gatherings, it’s a budget-friendly choice that celebrates the best of seasonal produce.
- Quick prep time – perfect for busy bakers.
- Budget-friendly – made with pantry staples.
- A family favorite – children and adults alike love this treat.
- Fun food science: The combination of baking powder and lemon juice creates a tender, lift-perfecting reaction.
Key Ingredients & Their Roles
- Fresh Blueberries: provide natural sweetness; look for plump, firm berries.
- Lemon Zest: adds a bright, aromatic flavor; use a microplane for fine zesting.
- Unsalted Butter: creates a rich texture; ensure it’s at room temperature for easier mixing.
- Baking Powder: gives the loaf its lift; check freshness to ensure optimal results.
How to Make Lemon Blueberry Loaf
- In a small bowl, combine the melted butter, 3 tablespoons of sugar, and 1/3 cup of flour. Mix until crumbly; set aside for topping.
- In a large mixing bowl, beat together the room temperature butter (3/4 cup) and 1 cup of sugar until fluffy, about 3-4 minutes.
- Add in the eggs, one at a time, incorporating well between each. Stir in the lemon juice, zest, vanilla extract, and milk until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually fold it into the wet mixture, gently mixing in 1½ cups of blueberries, reserving a handful for topping.
Pro Tips & Troubleshooting
- Ensure your butter is truly at room temperature; this helps achieve a beautifully fluffy batter.
- If your blueberries sink, toss them in a bit of flour before adding them to the batter to help them stay suspended.
- For a seasonal twist, try substituting different berries like raspberries or blackberries.
- This recipe is easy to scale; simply halve or double the ingredients according to your needs.
Storage & Make-Ahead Guide
This Lemon Blueberry Loaf can be stored in the fridge for up to 5 days and freezes well for up to 2 months. For reheating, a quick microwave blast or a few minutes in a low oven brings back its delightful texture. I’ve found that the loaf remains moist even after a few days, making it a wonderful make-ahead option.
What to Serve With Lemon Blueberry Loaf
This loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, serve alongside a fresh garden salad or a light soup like Butternut Squash Soup. You could also enjoy it as part of brunch with smoked deviled eggs.
Frequently Asked Questions
- Can I use frozen blueberries? Yes, just toss them in flour before adding them to the batter.
- What can I substitute for milk? Almond milk or a dairy-free alternative works well.
- How do I know when my loaf is done baking? Insert a toothpick in the center; it should come out clean.
- Can I double the recipe? Absolutely! Just ensure you have a larger baking pan for the extra batter.
- What’s the best way to store leftovers? Keep it in an airtight container in the fridge for freshness.
Final Thoughts
Every bite of this Lemon Blueberry Loaf is a reminder of sunny days and family gatherings. It’s a recipe I cherish, and I hope it becomes a favorite for you too. If you decide to try it out, I’d love to hear how it turns out. Don’t hesitate to share your twists or stories in the comments!
More Recipes You’ll Love
- Blueberry Breakfast Quesadilla – a delicious way to enjoy blueberries in a different form.
- Lemon Blueberry Pancakes – combines similar flavors for a breakfast twist.
- Lemon Blueberry Coffee Cake – perfect for any gathering that complements our loaf.
Lemon Blueberry Loaf
Ingredients
Crumble Topping
- 2 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- 1/3 cup all purpose flour
- tiny pinch kosher salt
Loaf
- 1 cup granulated sugar
- 2 tbsp fresh lemon zest about 2 lemons
- 1 1/2 cups all purpose flour plus 1 tbsp for blueberries
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter room temp
- 1 tsp vanilla extract
- 3 large eggs room temp
- 2 tbsp fresh lemon juice about 1 lemon
- 1/4 cup milk room temp
- 1 1/2 cups fresh blueberries plus a handful for topping
Icing
- 1/2 cup powdered sugar
- 1/2 tbsp milk or cream
- 1/2 tbsp fresh lemon juice
Instructions
Crumble Topping
- Mix melted butter, sugar, flour, and salt until crumbly; set aside.2 tbsp unsalted butter, 3 tbsp granulated sugar, 1/3 cup all purpose flour, tiny pinch kosher salt
Loaf
- Beat butter and sugar until fluffy. Add eggs one at a time. Mix in lemon juice, zest, vanilla, and milk.1 tsp baking powder, 3/4 cup unsalted butter, 1 tsp vanilla extract, 2 tbsp fresh lemon juice, 3 large eggs, 1/4 cup milk
- Combine flour, baking powder, and salt; gradually add to the wet mixture.2 tbsp fresh lemon zest, 1 1/2 cups all purpose flour, 1/4 tsp kosher salt
- Fold in blueberries, pour into pan, top with crumble and reserved blueberries.1/4 cup milk
Icing
- Mix powdered sugar, milk, and lemon juice for icing.1 1/2 cups fresh blueberries, 1/2 cup powdered sugar