Prepare to fall in love with the Lemon Blueberry Loaf, a treat that’s bursting with bright citrus and juicy berries in every bite. This is the kind of loaf cake that brings a splash of sunshine to your kitchen, making it just as perfect for breakfast as it is for dessert or a laid-back afternoon snack. The tang of lemon is balanced beautifully by the sweetness of blueberries and a melt-in-your-mouth crumb, topped off with glossy glaze for a truly irresistible finish.

Lemon Blueberry Loaf Recipe - Recipe Image

Ingredients You’ll Need

What I absolutely adore about the Lemon Blueberry Loaf is how it transforms simple, everyday ingredients into something spectacular. Each element serves a purpose, whether it’s for flavor, color, moisture, or structure, and together they create a harmonious loaf that’s both easy and impressive.

All-purpose flour: The backbone of your loaf, providing essential structure and that classic, light crumb.
Baking powder: Gives your Lemon Blueberry Loaf its delightful rise and ensures it’s anything but dense.
Salt: Just a pinch sharpens all the other flavors—you won’t taste the salt, but you’d miss it if it wasn’t there.
Greek yogurt: Adds moisture and a subtle tang, creating a beautifully tender and rich loaf without heaviness.
Sugar: Sweetens the batter and balances the tartness of the lemon and berries perfectly.
Eggs: Hold everything together, while adding richness and stability.
Lemon zest: The secret to getting that vibrant lemon aroma and punch; always zest lemons before juicing them!
Vanilla extract: Rounds out the flavors and brings a soft warmth to every bite.
Vegetable oil: Makes the loaf extra moist and keeps it tender for days.
Blueberries: Fresh or frozen both work—just toss them in flour to keep them from sinking. These bursts of blueberry are pure bliss!
Extra flour (for blueberries): A simple trick to ensure even berry distribution throughout your Lemon Blueberry Loaf.
Lemon juice (freshly squeezed): Critical for both the sweet-tart syrup and the glaze, lending brightness and zing.
Sugar (for syrup): Adds shine and sweetness to the syrup, soaking the loaf with even more flavor.
Icing sugar: Forms the base of your drizzly, glossy glaze—for that bakery-worthy finish.
Vanilla extract (for glaze): Amplifies both the aroma and the creamy undertone of your glaze.
Milk: Only if needed to thin your glaze to that perfect, pourable consistency.

How to Make Lemon Blueberry Loaf

Step 1: Prep Your Pan and Preheat

Let’s start off strong—preheat your oven to 350°F. Grease an 8.5×4.5×2.5-inch loaf pan generously with butter or nonstick spray, then dust it lightly with flour. This little extra prep ensures your Lemon Blueberry Loaf releases beautifully when it’s baked.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This step makes sure the leavening agent and salt are evenly distributed, helping your loaf rise perfectly and taste just right.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk up the Greek yogurt, sugar, eggs, lemon zest, vanilla extract, and vegetable oil until fully blended. You’ll notice the mixture becomes pale and glossy—a great sign that your flavors are mingling nicely.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with your dry ingredients. Gently whisk or stir just until everything is combined and no dry streaks remain. Be careful not to overwork the batter; it’s okay if it’s a little lumpy.

Step 5: Prepare and Fold in Blueberries

In a small bowl, toss the blueberries with one tablespoon of flour. This simple trick prevents them from sinking straight to the bottom during baking. Gently fold the floured blueberries into your batter, being careful not to burst them.

Step 6: Fill the Pan and Bake

Pour your gorgeous batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 50 minutes, but start checking at 50. Ovens vary tremendously—I sometimes need up to 1 hour and 10 minutes! The loaf is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs clinging to it.

Step 7: Make the Lemon Syrup

While your loaf is baking, stir together the fresh lemon juice and sugar in a small saucepan over low heat until the sugar is just dissolved and the mixtures turns clear. It only takes a minute or two, and this luscious syrup will soak into the cake for an extra punch of lemon.

Step 8: Make the Lemon Glaze

Whisk icing sugar, lemon juice, and vanilla extract in a bowl. If your glaze is too thick to drizzle, add milk a tablespoon at a time until you reach your ideal, silken consistency.

Step 9: Soak and Cool

Once your Lemon Blueberry Loaf is done, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack set over a baking sheet. Use a skewer or toothpick to poke holes all over the loaf, then slowly pour the lemon syrup on top. Let it cool completely so all that juicy flavor soaks in.

Step 10: Glaze, Slice, Serve

Once the loaf is totally cool, drizzle generously with the lemon glaze. Cut into thick, inviting slices and serve to fellow lemon blueberry fans. This is the moment where all your patience pays off!

How to Serve Lemon Blueberry Loaf

Garnishes

Adding a pop of color and texture is always welcome! Garnish your Lemon Blueberry Loaf with extra fresh blueberries, wisps of lemon zest, or even a few edible flowers if you’re feeling fancy. A little dusting of icing sugar over the glaze adds that bakery touch.

Side Dishes

To really celebrate this loaf, try serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a light breakfast spread, pair warm slices with brewed tea or strong coffee, plus a bowl of fresh fruit on the side.

Creative Ways to Present

For a show-stopping dessert, slice the Lemon Blueberry Loaf and layer with lemon curd and whipped cream to make a sunny trifle. Or cube the loaf and skewer with berries for fun brunch kebabs. Mini loaves also make delightful edible gifts!

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Blueberry Loaf in an airtight container at room temperature for up to 3 days. The glaze helps lock in moisture, so every slice stays tender and fresh. If your kitchen is especially warm, you might want to keep it in the fridge instead.

Freezing

Good news: this loaf freezes beautifully! Wrap the fully cooled loaf tightly in plastic wrap, then again in foil, and freeze for up to 2 months. If you want to freeze glazed slices, separate each with parchment to prevent sticking.

Reheating

To enjoy a warm slice, simply pop it in the microwave for 10–15 seconds or warm thoroughly in a low oven. If reheated from frozen, let the Lemon Blueberry Loaf thaw at room temperature first for best texture and flavor.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly for Lemon Blueberry Loaf—no need to thaw them beforehand. Just toss them in flour and fold gently into the batter to prevent excess bleeding or sinking.

Why toss the blueberries with flour?

This little trick helps the berries stay suspended in the batter instead of dropping to the bottom while baking. It’s the best way to get those picture-perfect blueberries studded throughout every slice!

What if I don’t have Greek yogurt?

You can substitute regular plain yogurt or even sour cream in equal measure. Both keep the loaf moist and tender. Greek yogurt simply adds extra richness and a slight tang that complements the lemon.

How do I know when the loaf is done baking?

Check with a toothpick in the center—when it comes out clean or with only a few moist crumbs, your Lemon Blueberry Loaf is ready. The top should be golden and slightly springy to the touch.

Can I double the recipe?

Absolutely! Double everything and divide between two loaf pans. Check the loaves after 50 minutes of baking, but keep in mind that ovens and pan sizes can affect timing.

Final Thoughts

If you’re craving something that’s as beautiful as it is delicious, the Lemon Blueberry Loaf really delivers. I hope you give this recipe a try—the sunny flavors and soft crumb will make you a believer in just one bite!