This zesty Blueberry Lemon Loaf is bursting with fresh citrus flavor and juicy blueberries, delivering a soft and moist bite every time! Topped with a sweet lemon glaze, it’s the ultimate treat!
Whether it’s a cozy brunch, a festive dessert, or just a simple treat, this Lemon Blueberry Loaf is sure to impress and is the ultimate crowd-pleaser!
If you love delicious desserts, you are going to absolutely love my Single Serving Molten Lava Cake, Strawberry Cheesecake Bars & my Tiramisu Cups!
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Ingredients
- All-Purpose Flour
- Baking Powder
- Brown Sugar
- Granulated White Sugar
- Lemons
- Greek Yogurt
- Extra-Virgin Olive Oil
- Eggs
- Vanilla Extract
- Blueberries (Fresh or Frozen)
- Powdered Icing Sugar
See recipe card for quantities.
Instructions
Add dry ingredients to wet & mix well!
Transfer to a greased loaf pan.
Bake at 350 for 45 minutes!
Add lemon glaze on top & enjoy!
1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, combine the sugar and lemon zest. Using your fingers or a mortar and pestle, rub the zest into the sugar until it’s fragrant. Add the yogurt, olive oil, eggs, and vanilla, and whisk until smooth.
4. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Add in the blueberries and gently fold in.
5. Pour batter into greased loaf pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
6. For the glaze, whisk powdered sugar and fresh lemon juice until smooth while the loaf bakes.
7. Let the loaf cool completely before removing it from the pan. If desired, drizzle with the delicious lemon glaze before slicing and serving.
Substitutions
- All-Purpose Flour: Substitute with whole wheat flour, gluten-free flour blend, or almond flour for a healthier or gluten-free option.
- Baking Powder: Use ¼ teaspoon baking soda mixed with ½ teaspoon cream of tartar per teaspoon of baking powder.
- Salt: Sea salt or kosher salt can be used interchangeably.
- Brown Sugar: Substitute with coconut sugar, maple syrup, or white sugar mixed with a bit of molasses.
- Granulated White Sugar: Use cane sugar, coconut sugar, or honey (adjust liquid in the recipe if using honey).
- Fresh Lemon Zest: Use dried lemon zest, lemon extract, or lime zest.
- Greek Yogurt: Substitute with sour cream, regular yogurt, or a plant-based yogurt alternative.
- Extra-Virgin Olive Oil: Swap with melted butter, vegetable oil, canola oil, or coconut oil.
- Large Eggs: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg), or unsweetened applesauce (¼ cup per egg) for an egg-free version.
- Vanilla Extract: Substitute with almond extract, lemon extract, or maple syrup.
- Blueberries (Fresh or Frozen): Use raspberries, blackberries, strawberries, or dried fruit like cranberries or raisins.
- Powdered Sugar: Use coconut sugar processed into a fine powder or make your own by blending granulated sugar.
- Freshly Squeezed Lemon Juice: Substitute with bottled lemon juice, lime juice, or a bit of lemon extract mixed with water.
Variations
Mixed Berry Loaf: Swap out the blueberries for a mix of fresh berries like, raspberries, blackberries, and strawberries for a more colorful, tangy loaf.
Lemon Raspberry Loaf: Substitute blueberries with raspberries for a tart twist that pairs beautifully with the lemon.
Citrus Poppy Seed Loaf: Add a tablespoon of poppy seeds to the batter for a delightful texture, or switch to orange or lime zest for a new citrus flavor.
Lemon Coconut Loaf: Mix shredded coconut into the batter or sprinkle on top before baking to add tropical flair.
Vegan Lemon Blueberry Loaf: Make the loaf vegan by using plant-based yogurt, a flax egg, and dairy-free milk or oil.
Equipment
- Loaf Pan
- Measuring Cups
- Measuring Spoons
- Medium Bowl
- Small Bowl
- Wooden Spoon
- Whisk
- Mortar and Pestle (optional)
How to Store
- Keep the loaf in an airtight container at room temperature for up to 3 days. Make sure it’s fully cooled before storing to prevent sogginess.
- Refrigerating: For extended freshness, refrigerate the loaf in an airtight container for up to 5 days. The loaf will stay moist and flavorful.
- Freezing: Wrap the loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Store for up to 3 months. Thaw overnight in the fridge or at room temperature when ready to serve.
3 Top Tips for Success
- Toss Blueberries in Flour: Lightly coat the blueberries in flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Don’t Overmix the Batter: Stir the wet and dry ingredients until just combined. Overmixing can lead to a dense, tough loaf.
- Use Fresh Lemon Zest: Fresh lemon zest adds vibrant citrus flavor, so don’t skip this step! Rub it into the sugar to release its fragrant oils for maximum flavor.
FAQs
Yes! Just add the frozen blueberries directly to the batter without thawing to prevent excess moisture. Toss them in flour to avoid sinking.
Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure, or use almond flour for a denser texture.
Yes, you can reduce the sugar by about ¼ cup without drastically affecting the texture. You can also use natural sweeteners like honey or maple syrup, but adjust liquids accordingly.
Related
Looking for other recipes like this? Try these:
Easy Blueberry Lemon Loaf (Best Recipe)
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the sugar and lemon zest. Using your fingers or a mortar and pestle, rub the zest into the sugar until it’s fragrant. Add the yogurt, olive oil, eggs, and vanilla, and whisk until smooth.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the blueberries—the batter will be thick.
- Transfer the batter to the greased loaf pan, smoothing the top with a spatula. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
- For the glaze, whisk powdered sugar and fresh lemon juice until smooth while the loaf bakes.
- Let the loaf cool completely before removing it from the pan. If desired, drizzle with lemon glaze before slicing and serving.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Whitney L says
Can the flour be subsituted with Gluten-Free alternatives?
hayley says
so so good!! the glaze really ties it all together
Maja Ilic says
Thank you so much for your kind review Hayley! I'm glad you enjoyed my recipe!
-Maja
Luca says
This loaf is amazing. Super easy to make and tastes great! 10 out of 10 would recommend.