Lemon Blueberry Loaf

There’s something truly special about the aroma of freshly baked bread wafting through the house, and when it comes to that joy, nothing beats a Lemon Blueberry Loaf. I remember the first time I made this delightful loaf; the kitchen was filled with the tangy scent of lemon and the sweet burst of blueberries. It was a spring afternoon, and I had just come back from the local farmer’s market, where I picked up the juiciest blueberries and the brightest lemons. As I mixed the ingredients together, I couldn’t help but feel a connection to the warmth of the sun outside and the vibrancy of the season. This Lemon Blueberry Loaf isn’t just another quick bread. It’s a labor of love, a celebration of flavors that reflect the beauty of spring. The zesty lemon complements the sweet blueberries perfectly, making each slice a delightful treat for any occasion. Whether enjoyed with a cup of tea in the afternoon or served as a sweet ending to dinner, this loaf is bound to become a favorite in your home. So let’s dive into this delicious recipe and bring a little sunshine to your table!

Lemon Blueberry Loaf Ingredients

The ingredients for this Lemon Blueberry Loaf are simple yet essential for creating a deliciously moist and flavorful bread. Each ingredient plays a vital role in the overall taste and texture, ensuring a delightful treat that you’ll want to bake again and again.

• 1½ cups all-purpose flour: The base of our loaf, providing structure and a comforting texture.
• 2 teaspoons baking powder: This is our leavening agent, giving the loaf that perfect rise.
• ½ teaspoon salt: Enhances the flavors of our ingredients and balances the sweetness.
• 1 cup Greek yogurt: Adds moisture and a tangy flavor that elevates the loaf.
• 1 cup sugar: Sweetens the loaf, complementing the tart lemon and blueberries.
• 3 large eggs: Provides richness and helps bind the ingredients together.
• 2 tablespoons lemon zest: Infuses the loaf with bright citrus flavor.
• 1 teaspoon vanilla extract: Adds depth and warmth to the flavor profile.
• ½ cup vegetable oil: Keeps the loaf moist and tender.
• 1½ cups blueberries (fresh or frozen): These juicy gems bring sweetness and a burst of flavor.
• 1 tablespoon all-purpose flour (for coating blueberries): Helps prevent the blueberries from sinking to the bottom.
• ⅓ cup lemon juice (freshly squeezed): Adds a refreshing zing that brightens the loaf.
• 1 tablespoon sugar (for lemon syrup): Sweetens the syrup that soaks into the loaf for added flavor.
• 1 cup icing sugar: Used for the glaze to give that sweet finishing touch.
• ¼ cup lemon juice (freshly squeezed): For the glaze, providing that citrus kick.
• 1 teaspoon vanilla extract (for glaze): Complements the lemon and adds sweetness.
• Milk (if needed to thin out the glaze): Used to achieve the desired glaze consistency.

Directions for Lemon Blueberry Loaf

Let’s get started on this wonderful journey of baking a Lemon Blueberry Loaf. Follow these easy steps, and you’ll have a delicious loaf ready to enjoy in no time!

1. Preheat your oven to 350℉ (175℃) and grease a loaf pan (8.5×4.5×2.5 inches) with either butter or cooking spray, then dust it with a little flour.
2. In a large mixing bowl, combine 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk them together to ensure the leavening agent is evenly distributed.
3. In another bowl, whisk together 1 cup of Greek yogurt, 1 cup of sugar, 3 large eggs, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and ½ cup of vegetable oil until smooth and well combined. The mixture should be creamy and slightly thick.
4. Now, pour the wet ingredients into the dry ingredients and gently mix with a whisk until just combined. Be careful not to overmix; you want the batter to be fluffy!
5. In a small bowl, toss the 1½ cups of blueberries with 1 tablespoon of flour. This helps keep the blueberries suspended in the batter instead of sinking. Gently fold the blueberries into the batter with a spatula.
6. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. It should be nice and smooth on top.
7. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it; all ovens vary!
8. While the loaf bakes, prepare the lemon syrup. In a small saucepan over medium heat, combine ⅓ cup of lemon juice and 1 tablespoon of sugar. Cook just until the sugar dissolves and the mixture becomes clear. Set aside to cool.
9. For the glaze, whisk together 1 cup of icing sugar, ¼ cup of lemon juice, 1 teaspoon of vanilla extract, and enough milk to achieve your desired consistency. It should be pourable but not too runny.
10. Once the loaf is done, take it out of the oven and allow it to cool in the pan for about 10 minutes. Carefully remove it from the pan and place it on a wire rack over a baking sheet.
11. Using a skewer or toothpick, poke holes in the top of the loaf, then pour the lemon syrup all over the loaf, allowing it to soak in and add flavor.
12. Let the loaf cool completely. Once cooled, drizzle the lemon glaze over the top, slice, and serve. Enjoy each bite of this delightful Lemon Blueberry Loaf!

Ways to Customize

There are many fun ways to customize your Lemon Blueberry Loaf to make it truly your own! Here are some ideas to get you started:

• Add Nuts: Consider folding in chopped walnuts or pecans for added crunch and flavor.
• Use Different Berries: Substitute raspberries or blackberries for a different berry twist.
• Experiment with Citrus: Try using lime or orange zest in place of the lemon for a unique flavor profile.
• Make Muffins: Divide the batter into a muffin tin and bake for 25-30 minutes for a portable version of this loaf.
• Chocolate Drizzle: For a decadent touch, drizzle melted white chocolate over the loaf after glazing.
• Frozen Blueberries: If using frozen blueberries, don’t thaw them before adding to the batter; it helps retain their shape.
• Flavor Boost: Add a teaspoon of almond extract for an extra layer of flavor!

Great Combinations for Lemon Blueberry Loaf

This Lemon Blueberry Loaf is a versatile treat that pairs beautifully with a variety of sides and occasions. Here are some fantastic combination ideas:

• Fresh Fruit Salad: Serve slices of the loaf alongside a vibrant fruit salad for a refreshing breakfast or brunch option.
• Yogurt Parfait: Pair with Greek yogurt and granola for a satisfying morning meal.
• Afternoon Tea: This loaf is perfect for a cozy afternoon tea; serve with a cup of herbal tea for a delightful treat.
• Breakfast Spread: Top slices with a smear of cream cheese or butter for a rich and creamy addition.
• Brunch Buffet: Make this loaf the star of your brunch spread, alongside quiches and pastries.
• Seasonal Celebrations: Perfect for springtime gatherings or Easter brunches, it adds a pop of color and flavor to your table.
• Storage: Keep leftovers in an airtight container for up to three days, or freeze for longer storage.

FAQ

Conclusion

This Lemon Blueberry Loaf is a delightful blend of flavors that captures the essence of spring with its bright, tangy notes and sweet bursts of blueberries. It’s simple to make and perfect for sharing with friends and family. I encourage you to try this recipe and experience the joy of baking something so delicious. You won’t be disappointed; it’s bound to become a staple in your kitchen!

Lemon Blueberry Loaf

The perfect blend of tangy lemons and sweet blueberries, this Lemon Blueberry Loaf is a must-try for any baking enthusiast. Moist, flavorful, and easy to make, it's perfect for brunch, dessert, or a simple snack. Treat yourself to a slice today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup Greek yogurt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1½ cups blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour
• ⅓ cup lemon juice (freshly squeezed)
• 1 tablespoon sugar
• 1 cup icing sugar
• ¼ cup lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• milk (if needed to thin out the glaze)

Equipment

• Loaf Pan 8.5 x 4.5 x 3 Inch

Method

 

1. Preheat your oven to 350℉ (175℃) and grease a loaf pan (8.5×4.5×2.5 inches) with either butter or cooking spray, then dust it with a little flour.
2. In a large mixing bowl, combine 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk them together to ensure the leavening agent is evenly distributed.
3. In another bowl, whisk together 1 cup of Greek yogurt, 1 cup of sugar, 3 large eggs, 2 tablespoons of lemon zest, 1 teaspoon of vanilla extract, and ½ cup of vegetable oil until smooth and well combined. The mixture should be creamy and slightly thick.
4. Now, pour the wet ingredients into the dry ingredients and gently mix with a whisk until just combined. Be careful not to overmix; you want the batter to be fluffy!
5. In a small bowl, toss the 1½ cups of blueberries with 1 tablespoon of flour. This helps keep the blueberries suspended in the batter instead of sinking. Gently fold the blueberries into the batter with a spatula.
6. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. It should be nice and smooth on top.
7. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it; all ovens vary!
8. While the loaf bakes, prepare the lemon syrup. In a small saucepan over medium heat, combine ⅓ cup of lemon juice and 1 tablespoon of sugar. Cook just until the sugar dissolves and the mixture becomes clear. Set aside to cool.
9. For the glaze, whisk together 1 cup of icing sugar, ¼ cup of lemon juice, 1 teaspoon of vanilla extract, and enough milk to achieve your desired consistency. It should be pourable but not too runny.
10. Once the loaf is done, take it out of the oven and allow it to cool in the pan for about 10 minutes. Carefully remove it from the pan and place it on a wire rack over a baking sheet.
11. Using a skewer or toothpick, poke holes in the top of the loaf, then pour the lemon syrup all over the loaf, allowing it to soak in and add flavor.
12. Let the loaf cool completely. Once cooled, drizzle the lemon glaze over the top, slice, and serve. Enjoy each bite of this delightful Lemon Blueberry Loaf!

Notes

• Greek yogurt keeps this loaf extra moist: Regular yogurt works if that’s what you’ve got on hand.
• Check your loaf around the 50-minute mark: Don’t panic if it takes up to 1 hour and 10 minutes; every oven’s a little different.
• Don’t glaze the loaf before freezing: The glaze can get runny as it thaws.
• Turn this loaf into muffins: Divide the batter into muffin tins; bake regular muffins for 25–30 minutes or minis for 12–15 minutes.
• Meyer lemons work beautifully: They provide a slightly sweeter, less tangy twist.
• Toss blueberries in flour: Before folding them in to keep them from sinking.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.