Lemon blueberry loaf

Lemon blueberry loaf is a delightful treat, perfect for breakfast, brunch, or dessert. Here’s a simple recipe for you to try:


For the Loaf:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (you can use frozen, but do not thaw)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional, for extra lemon flavor)


For the Loaf:

  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, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
  4. Beat in the eggs, one at a time, until well combined. Then, add the Greek yogurt, lemon zest, lemon juice, and vanilla extract, and mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the fresh blueberries until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and spread it out evenly.
  8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  9. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
  2. If desired, stir in the lemon zest for extra lemon flavor.
  3. Once the loaf has cooled completely, drizzle the lemon glaze over the top.
  4. Allow the glaze to set for a few minutes before slicing and serving.

Enjoy your delicious lemon blueberry loaf! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

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