Lemon Blueberry Loaf

# Lemon Blueberry Loaf – A Bright and Delicious Treat

There’s something irresistible about the combination of **fresh lemon** and **sweet blueberries**. This **Lemon Blueberry Loaf** is soft, moist, and bursting with juicy berries, while fresh lemon juice and zest add a bright citrus flavor that makes every slice taste fresh and inviting. Whether served for breakfast, brunch, an afternoon snack, or dessert, this loaf is a simple yet elegant bake that's sure to become a favorite.

The buttery crumb stays tender for days, making it perfect for preparing ahead of time. Enjoy a slice with your morning coffee, afternoon tea, or as a light dessert with a drizzle of lemon glaze for an extra touch of sweetness.

## Why You'll Love This Recipe

* Soft, moist, and tender crumb

* Bright, fresh lemon flavor in every bite

* Bursting with juicy blueberries

* Easy to prepare with simple pantry ingredients

* Perfect for breakfast, brunch, snacks, or dessert

* Freezes beautifully for later

## Prep Time

15 minutes

## Bake Time

50–60 minutes

## Total Time

1 hour 15 minutes

## Servings

10 slices

## Ingredients

### For the Loaf

* 1½ cups all-purpose flour

* 1 teaspoon baking powder

* ¼ teaspoon salt

* ½ cup unsalted butter, softened

* ¾ cup granulated sugar

* 2 large eggs

* ½ cup milk

* 2 tablespoons fresh lemon juice

* 1 tablespoon lemon zest

* 1 teaspoon vanilla extract

* 1 cup fresh or frozen blueberries

* 1 tablespoon flour (for coating the blueberries)

### Optional Lemon Glaze

* 1 cup powdered sugar

* 2 tablespoons fresh lemon juice

* 1 teaspoon lemon zest

## Instructions

1. Preheat the oven to **350°F (175°C)**. Grease and lightly flour a **9×5-inch loaf pan**, or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

4. Beat in the eggs one at a time, mixing well after each addition.

5. Stir in the vanilla extract, lemon juice, and lemon zest.

6. Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.

7. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake 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 **10 minutes**, then transfer it to a wire rack to cool completely.

### Optional Glaze

Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf and allow it to set before slicing.

## Tips for Success

* Coat the blueberries in flour to help prevent them from sinking.

* If using frozen blueberries, add them directly from the freezer without thawing.

* Avoid overmixing the batter to keep the loaf light and tender.

* For extra lemon flavor, add an additional teaspoon of lemon zest.

## Delicious Variations

* Add **½ cup chopped walnuts or pecans** for a little crunch.

* Substitute raspberries or blackberries for a different berry flavor.

* Mix in **1 teaspoon poppy seeds** for a classic lemon-poppy seed twist.

* Top with coarse sugar before baking for a lightly crisp finish.

## Storage

* **Room Temperature:** Store in an airtight container for up to **3 days**.

* **Refrigerator:** Keeps well for up to **1 week**.

* **Freezer:** Wrap tightly in plastic wrap and foil, then freeze for up to **3 months**. Thaw overnight before serving.

This Lemon Blueberry Loaf is a delightful combination of buttery richness, vi

brant citrus, and juicy blueberries—an easy homemade treat that's perfect for any occasion.