Easy Blueberry Lemon Loaf

This Blueberry Lemon Loaf is my go-to recipe when I crave something bright but comforting Its fresh citrus zing and juicy berries make every bite taste like spring The sweet lemon glaze on top takes it over the edge for a snack dessert or even breakfast treat

The first time I made this loaf I used up the very last of my farmer’s market blueberries and my kitchen smelled like summer My whole family always gathers around when they know it is coming out of the oven

Ingredients

• All-purpose flour: gives the loaf its soft structure spoon and level for best results
• Baking powder: ensures a proper rise check yours is fresh for max fluffiness
• Salt: balances sweet and brings out the lemon
• Brown sugar: adds a caramel note while white sugar sweetens and lightens use a good quality
• Lemon zest: provides natural citrus fragrance grate only the peel for pure flavor
• Whole milk Greek yogurt: makes the crumb rich and moist use full fat for the creamiest texture
• Extra-virgin olive oil: brings tender moisture choose a fresh fruity one
• Eggs: create lift and help the loaf hold together use large grade eggs straight from the refrigerator
• Vanilla extract: rounds out the flavors opt for real vanilla for best depth
• Blueberries: add juicy bites throughout fresh or frozen work but bigger berries are juiciest
• Powdered sugar: forms the supple glaze sift if lumpy for the smoothest finish
• Freshly squeezed lemon juice: brightens the glaze pick lemons that are heavy for their size and glossy skinned

Step-by-Step Instructions

Prep and Pan:

Set your oven to three hundred fifty degrees Fahrenheit and brush a nine by five inch loaf pan with olive oil so nothing sticks

Mix Dry Ingredients:

In a medium bowl whisk flour baking powder and salt together until completely blended to avoid pockets of powder

Lemon Sugar:

Drop all the sugar and lemon zest in a large bowl Using your fingers or a mortar and pestle work them together until the sugar feels slightly damp and smells like lemon This builds the loaf's vibrant base

Combine Wet Ingredients:

Whisk yogurt olive oil eggs and vanilla into the lemon sugar mixture Keep going until the mixture turns totally smooth and creamy

Combine Wet and Dry:

Gradually pour dry mixture into wet and stir with a spatula just until no floury streaks remain The batter should look thick but even

Add Blueberries:

Pour in the blueberries and fold them in gently so they do not burst too much Every scoop should have plenty of berries

Bake the Loaf:

Scoop the batter into your greased pan and level the top with your spatula Put in the center of the oven Bake for forty to fifty minutes until a toothpick pressed into the middle comes out clean

Make Lemon Glaze:

While the loaf cools stir together powdered sugar and fresh lemon juice in a bowl Whisk till you have a pourable glossy glaze

Cool and Glaze:

Let the loaf cool down fully before turning out of the pan and slicing If you like drizzle over with your lemon glaze so each piece gets a little shine

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Fresh blueberries are my favorite ingredient in this treat because they pop like juicy gems in every bite The last time I baked this with my kids they ate so many berries out of the bowl I barely had enough left for the batter It turned into a special memory of giggles and sticky fingers

Storage Tips

This Blueberry Lemon Loaf keeps fabulously covered on the counter for up to three days or in the fridge for up to a week Make sure the glaze is totally set before wrapping If you want to freeze it slice and wrap pieces individually for perfect grab and go moments down the line

Ingredient Substitutions

Swap whole milk yogurt for sour cream or a thick dairy free yogurt if you like For olive oil consider neutral oils like canola or avocado oil You can use oranges instead of lemon for a sweeter take and frozen berries are just as delicious as fresh

Serving Suggestions

Serve thick slices with coffee for breakfast or as a light dessert topped with more berries and whipped cream My family loves it toasted with a pat of butter and sometimes even as a lunchbox surprise

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Cultural and Historical Notes

The timeless pairing of berries and citrus goes back to classic Mediterranean baking traditions where sweet and tart flavors dance together French pâtisseries often feature lemon loaf cakes and this recipe puts a fresh American spin with loads of blueberries and tangy glaze

Frequently Asked Questions

→ How do I prevent blueberries from sinking?

Toss blueberries in a little flour before adding to batter. This helps them stay suspended throughout the loaf.

→ Can I use frozen blueberries?

Yes, use frozen blueberries right from the freezer—do not thaw. This prevents color streaking and keeps the batter balanced.

→ What is the best way to zest a lemon?

Use a microplane or fine grater to remove just the yellow outer layer for the most flavorful, aromatic zest.

→ Is Greek yogurt essential?

Greek yogurt adds moisture and tenderness. Regular yogurt or sour cream are good substitutes if needed.

→ How do I know when the loaf is done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs, indicating the loaf is baked through.

→ Can I skip the lemon glaze?

The glaze is optional but adds extra tang and sweetness. The loaf is delicious even without it.