Lemon Blueberry Loaf

Indulging in the fusion of tangy citrus and bursting blueberries, the Lemon Blueberry Loaf stands as a testament to the harmonious marriage of flavors. This culinary delight not only tantalizes taste buds but also elevates the senses with its aromatic zest and tender crumb. Perfect for a leisurely brunch, an afternoon tea, or as a delightful dessert, this loaf embodies the essence of freshness and sweetness in every bite.

Ingredients and Preparation: Crafted with precision, this recipe calls for simple yet essential ingredients. Begin by preheating the oven to 350°F (175°C) and preparing a 9×5 inch loaf pan, ensuring a seamless release of the loaf after baking. The amalgamation of all-purpose flour, baking powder, and a pinch of salt creates the foundational texture of the loaf, ensuring a moist and airy crumb. The gentle incorporation of softened butter and granulated sugar results in a velvety batter, providing a canvas for the vibrant flavors to unfold. Eggs, added one at a time, lend structure and richness to the mixture, while milk imbues a subtle creaminess. The zest of fresh lemons and a splash of their juice infuse the batter with a bright, citrusy essence, complementing the sweetness of plump blueberries. Carefully folding in the blueberries ensures even distribution, promising a burst of fruity goodness in every slice.

Baking and Presentation: As the loaf gracefully bakes in the oven, the kitchen fills with an irresistible aroma, beckoning all who encounter it. Patiently awaiting its golden perfection, the loaf emerges from the oven, adorned with a delicate crust and a promise of unparalleled flavor. Cooling gradually on a wire rack, it sets, its tantalizing scent teasing eager taste buds. Meanwhile, a luscious glaze comes to life, marrying powdered sugar with a generous squeeze of lemon juice. This final touch drapes the loaf with a glistening veil, enhancing both its visual allure and its citrusy charm.

Serving and Enjoyment: Once cooled and glazed, the Lemon Blueberry Loaf stands ready to be served. With each slice, anticipation mounts, and as the knife glides through the tender crumb, it reveals a mosaic of vibrant blueberries suspended within. Each bite is a symphony of flavors, a harmonious blend of tartness and sweetness, leaving a lingering sensation of pure satisfaction. Paired with a cup of freshly brewed tea or enjoyed on its own, this loaf transcends mere confectionery, becoming a culinary experience to be savored and shared.

Conclusion: In the realm of baked delights, the Lemon Blueberry Loaf reigns supreme, captivating palates with its citrusy zing and bursts of juicy blueberries. From its humble beginnings as a simple batter to its triumphant presentation on the dessert table, this loaf embodies the artistry of baking and the joy of indulgence. With each slice, it invites us to embrace the beauty of simplicity and the richness of flavor, reminding us that sometimes, the most extraordinary pleasures come from the simplest of ingredients.

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Lemon Blueberry Loaf


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons lemon zest (from about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (if using frozen, do not thaw)

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using a hand mixer or stand mixer.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in the lemon zest and lemon juice until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  7. Gently fold in the blueberries until evenly distributed throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the loaf to cool in the pan for about 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  11. While the loaf is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
  12. Once the loaf is completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

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