Blueberry Lemon Loaf is magical. There is something about the combination of blueberries and lemon. This bread is really more of a cake. It has the consistency of a pound cake but with all of the added flavor a quick bread. Plus it’s bursting with the bright, happy flavors of lemon and blueberry!
This Blueberry Lemon Loaf is moist, and very decadent and do not forget the nuts that add that little crunch that makes it so special.
Lemons bring out the best in fruits that they are paired with, but they add a certain brightness to recipes that you just can’t get from other flavors.
Many recipes call for lemon zest (the outer yellow skin) since this is where most of the flavor is. But this recipe also uses lemon juice to infuse a citrus-y flavor.
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What We Love About This Blueberry Bread Recipe
Not only do lemons bring out the best flavor in fruits that they are paired with, but they add a certain brightness to recipes that you just can’t get from other flavors. Many recipes call for lemon zest (the outer yellow skin) since this is where most of the flavor is. But this recipe also uses lemon juice to infuse a citrus-y lemon flavor.
- 30 Minute Meal: Moist and tender with a tangy lemon glaze.
- Easy Ingredients: All found in pantry or fridge, this is such a bright flavor.
- Family Friendly: It is the perfect summer loaf.
- Adaptable: Can make it low-carb or dairy free, etc…
Ingredient Notes for Lemon Blueberry Loaf Cake
- Butter, melted
- Sugar
- Lemon juice from fresh lemons
- 2 large eggs, room temperature
- All-purpose flour, scooped and leveled
- Baking powder
- Salt
- Whole milk
- Fresh or frozen juicy blueberries
- Chopped walnuts nuts
- Grated lemon zest
Crumble
- All-purpose flour
- Sugar
- Ground cinnamon
- Butter, unsalted
Glaze
- 2 tablespoons lemon juice
- 1/4 cup sugar
Equipment Needed for Recipe for Blueberry Lemon Bread
How to Make Blueberry Bread Recipes
These are the basic steps for making blueberry and lemon loaf. Please refer to the recipe card below for more detailed instructions for this easy recipe and nutritional information about this best lemon blueberry bread.
STEP 1: PREP
First, preheat the oven to 350 degrees. Then in a large bowl, beat the melted butter, sugar, lemon juice and eggs.
STEP 2: BATTER
Then in a large bowl, combined the flour, baking powder and salt. Next, stir the dry Ingredients into the wet and whisk together. Fold in the blueberries, nuts and lemon zest.
STEP 3: BAKE
Pour into a greased loaf pan and bake for 70-75 mins. Test doneness with a skewer, it should come clean.
STEP 4: COOL AND ICE
While the loaf is cooling, Mix the lemon juice and powdered juice. Finally, drizzle over the coffee cake.
Prep and Storage Tips
HOW TO MAKE THIS LEMON BLUEBERRY LOAF CAKE RECIPE AHEAD OF TIME
Truly, this recipe can be made in three to five days in advance.
HOW TO STORE THIS RECIPE
Indeed store in an airtight container or wrapped welll in plastic wrap or aluminum foil.
HOW TO FREEZE THIS RECIPE
Freeze in an airtight container in the freezer for up to six months and thaw in the fridge overnight when ready to serve.
Frequently Asked Questions
Gluten free or low calorie substitutes can be utilized in this recipe.
Really any berry is great such as strawberries or blackberries even raspberries can be used.
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted. It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted. This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
Expert Tips for Making This Blueberry Lemon Loaf Recipe
- Add More Zest: Like lemony flavor, add more lemon zest.
- Short cut tip: Frozen blueberries, are great if you can not use fresh.
- Variation tip: Sour cream about a cup for moisture.
- Alternate ingredient: Add nuts different nuts Pecans are wonderful.
What to Serve with Blueberry Lemon Loaf Recipe
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Blueberry Lemon Loaf
Ingredients
- 1/3 cup butter, melted
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 large eggs, room temperature
- 2 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts nuts
- 1 tablespoons grated lemon zest
Crumble
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1/4 cup butter, unsalted
Glaze
- 2 tablespoons lemon juice
- 1/4 cup sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat the melted butter, sugar, lemon juice and eggs.
- Combined the flour, baking powder and salt.
- Stir the dry Ingredients into the wet and whisk together.
- Fold in the blueberries, nuts and lemon zest.
- Pour into a greased loaf pan and evenly spread crumb topping on the top of the loaf mixture. Gently press on crumb and then bake for 70-75 mins.
- Test doneness with a skewer, it should come clean.
- Cool for 10 mins before removing from the pan.
- Mix the lemon juice and powdered juice.
- Drizzle over the coffee cake.
Expert Tips
- Add More Zest: Like lemony flavor, add more lemon zest.
- Short cut tip: Frozen blueberries, are great if you can not use fresh.
- Variation tip: Add sour cream about a cup for moisture in place of the Greek yogurt.
- Alternate ingredient: Add nuts different nuts Pecans are wonderful.
There’s no mention of the “crumble” in the instructions ? Have I missed this somewhere in the recipie ?
You can never go wrong with blueberry and lemon! This is a moist, delicious treat.
One of my favorite flavor combos this is so refreshing!
Such moist delicious bread. I wasn’t expecting it to have such good lemony flavor. It’s bright and wonderful!
This is definitely a keeper! I also love blueberry and lemon together. I will be making this soon!
Thank you!
You won’t be disappointed! It’s scrumptious! Thanks for stopping by! 🙂