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Blueberry Lemon Loaf

This blueberry lemon loaf is a bright, slightly tangy baked treat that captures the essence of spring with bursts of juicy berries and fresh citrus. The loaf has a tender crumb with a golden crust, infused with lemon zest and juice, making it both refreshing and comforting. Its moist texture and vibrant flavor make it perfect for breakfast or a sweet afternoon snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large large lemons for zest and juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons lemon juice freshly squeezed
  • 1 cup fresh blueberries or frozen, tossed in a little flour

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Lemon zester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan with butter and dust lightly with flour, or line with parchment paper for easy removal.
  2. Zest two large lemons, aiming for about 2 tablespoons of zest, and juice one to get roughly 3 tablespoons of fresh lemon juice. Set both aside.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
  4. In a separate large bowl, beat the melted butter and sugar together until the mixture is pale, fluffy, and fragrant—about 2-3 minutes. This develops a lovely, sweet aroma.
  5. Add eggs one at a time to the butter mixture, beating well after each addition. This helps create a smooth, cohesive batter with a glossy finish.
  6. Stir in the lemon zest and lemon juice, blending until the batter looks slightly curdled but fragrant with citrus.
  7. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix—this keeps the loaf tender.
  8. Gently fold in the blueberries, taking care not to crush them, to evenly distribute the juicy berries throughout the batter.
  9. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface. You can add a few blueberries on top for a pretty finish.
  10. Bake for about 50-55 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. Keep an eye on the crust—if it browns too quickly, tent with foil.
  11. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to allow the crumb to set.
  12. Slice the loaf once cooled, and enjoy the moist, tender crumb bursting with blueberry and lemon flavor. Serve plain or with a dusting of powdered sugar for extra sweetness.

Notes

For a more intense lemon flavor, add extra zest or lemon extract. Using frozen blueberries is fine—just toss them in a little flour before folding in to prevent sinking and bleeding. Cool completely before slicing for the best texture.