Blueberry Lemon Loaf

Blueberry Lemon Loaf, a sweet treat that is perfect for breakfast, brunch, or dessert. To start, preheat your oven to 325°F and butter an 8×4” or 9×5” loaf pan. In a small mixing bowl, combine 1 ½ cups of flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix these dry ingredients together until they’re well combined, then set the bowl aside.

In a large mixing bowl, cream together ¾ cup of sugar and 6 tablespoons of softened unsalted butter using an electric mixer. Gradually add in 2 large eggs, one at a time, until they’re well incorporated into the mixture. Then, add in ½ cup of whole milk, 1 teaspoon of vanilla extract, and 2 teaspoons of lemon zest. Mix these ingredients together until they’re well combined.

Slowly add the dry ingredients to the wet ingredients, mixing until the batter is smooth. Gently fold in 1 ½ cups of fresh blueberries using a spatula. Transfer the batter to the buttered loaf pan, making sure to spread it evenly.

Blueberry Lemon Loaf

Cook Time: 1 hour 15 minutes


1 ½ cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup sugar

6 tablespoons unsalted butter, softened

2 large eggs

½ cup whole milk

1 teaspoon vanilla extract

2 teaspoons lemon zest

1 ½ cups fresh blueberries

Lemon Glaze

2 cups powdered sugar

1 teaspoon whole milk

3 tablespoons lemon juice

Grated lemon zest to taste, optional


  • Preheat oven to 325°F. Butter a 8x4” or 9x5” loaf pan, either works great.
  • In a small mixing bowl combine flour, baking powder, baking soda, salt, mix until ingredients are combined and set aside.
  • In a large mixing bowl cream sugar with butter with your electric mixer. Gradually add in eggs one at a time. Add milk, vanilla extract, and lemon zest, mixing until well incorporated. Slowly add dry ingredients, and mix until smooth. Gently fold in blueberries with a spatula, and transfer to butter loaf pan.
  • Bake at 325°F degrees for 1 hour 15 minutes or until set, check with a toothpick. Cool for 20 minutes before turning out to a wire rack. Cool completely before adding glaze.
  • Mix glaze, drizzle over loaf, serve. Enjoy!

Bake the blueberry lemon loaf for 1 hour and 15 minutes or until it’s set. To check if it’s ready, use a toothpick and poke into the middle of the loaf to see if the center comes out clean. Let the loaf cool in the pan for 20 minutes before turning it out onto a wire rack. Cool it completely before adding the glaze.

To make the lemon glaze, mix 2 cups of powdered sugar, 1 teaspoon of whole milk, and 3 tablespoons of lemon juice together in a small bowl. If you like, you can also add some grated lemon zest to taste. Drizzle the glaze over the cooled loaf, slice it up, and serve it to your guests.

This blueberry lemon loaf is a perfect combination of sweet and tangy flavors that will leave you wanting more. Plus, it’s easy to make and can be enjoyed at any time of day. So why not try this recipe out for your next gathering or special occasion? You won’t regret it!