Lemon Blueberry Loaf
This lemon blueberry loaf is sunshine in cake form — soft and tender, brightened with fresh lemon, and dotted with blueberries that burst into little pockets of jam. A tangy lemon glaze over the top makes it feel a bit special without any extra fuss.
It comes together in one bowl and slices beautifully for breakfast, tea, or a lunchbox treat. The trick to keeping the blueberries from sinking is a light toss in flour before they go in.
If you love citrus bakes, try my bakery-style lemon crinkle cookies, or go richer with the moist vanilla layer cake.
Why this recipe works
Yogurt or sour cream keeps this loaf moist and tender while adding a gentle tang that plays with the lemon. Tossing the blueberries in a little flour stops them sinking to the bottom. A simple lemon-juice glaze soaks in slightly, keeping the top moist and adding a bright finish.
What you'll need
Simple and bright — fresh lemon does the work:
- Lemons: you need zest and juice; two medium lemons is about right.
- Blueberries: fresh or frozen. If frozen, do not thaw, and toss in flour to limit bleeding.
- Yogurt: full-fat plain yogurt or sour cream for a tender crumb.
Smart swaps: no yogurt? Sour cream or buttermilk work. Frozen blueberries are fine (do not thaw). For a dairy-free loaf, use plant yogurt and oil in place of butter.
Lemon Blueberry Loaf
Tender lemon loaf with blueberries and glaze. Makes 1 loaf (10 slices).
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 lemons (zest + 3 tbsp juice)
- ½ cup (120 g) plain yogurt
- 1½ cups (180 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup (150 g) blueberries, tossed in 1 tbsp flour
- For glaze: 1 cup (120 g) powdered sugar + 2 tbsp lemon juice
Method
- Heat oven to 175°C / 350°F. Grease and line a 900g (9x5-inch) loaf tin.
- Rub the lemon zest into the sugar, then cream with the softened butter until fluffy.
- Beat in the eggs, then the yogurt and lemon juice.
- Fold in the flour, baking powder and salt just until combined.
- Toss the blueberries in 1 tbsp flour and gently fold them in.
- Scrape into the tin and bake 50–60 minutes, until a skewer comes out clean. Tent with foil if browning fast.
- Cool 15 minutes, then glaze with the mixed powdered sugar and lemon juice.
Step by step
Step 1 — Scent the sugar with lemon
Rub the zest into the sugar to release its oils, then cream with the butter. This is where most of the bright lemon flavour comes from.
Step 2 — Flour the berries, fold gently
Toss the blueberries in a spoonful of flour so they stay suspended, then fold them in with a light hand to avoid streaking the batter blue.
Step 3 — Bake and glaze
Bake until a skewer comes out clean, tenting with foil if the top browns early. Glaze while just warm so it soaks in a little.
Pro tips
- Toss berries in flour. This keeps them from sinking to the bottom.
- Zest before juicing. Much easier, and the zest carries the flavour.
- Do not over-mix. Fold just until combined for a tender loaf.
- Tent with foil if the top browns before the middle is done.
- Glaze while warm. It soaks in slightly and keeps the top moist.
Storage & make-ahead
Keep wrapped at room temperature for up to 3 days, or refrigerate for up to a week. The loaf freezes well for up to 3 months — freeze unglazed, then thaw and glaze fresh. Individual slices freeze nicely for lunchboxes; thaw at room temperature.
Variations & substitutions
- Raspberry: swap blueberries for raspberries.
- Poppy seed: add 1 tbsp poppy seeds for lemon-poppyseed loaf.
- Muffins: bake as muffins for 20–24 minutes (makes about 12).
- Smaller loaf: use the ½x scaler and a mini loaf tin.
Frequently asked questions
Can I use frozen blueberries?
Yes — do not thaw them, and toss in flour to limit bleeding. Add a couple of minutes to the bake.
Why did my berries sink?
They were not floured, or the batter was thin. A light flour toss keeps them suspended.
Can I make it without yogurt?
Sour cream or buttermilk work well as substitutes for the tender crumb.
How do I stop the top burning?
Tent loosely with foil once it is golden, and check for doneness with a skewer.
Final thoughts: this loaf is cheerful, easy, and always welcome with a cup of tea. Bake it, glaze it generously, and tell me if you go team blueberry or team raspberry over on the contact page.
For more on keeping add-ins from sinking, King Arthur Baking has a helpful guide.
About Alishba
I'm a self-taught home cook who writes recipes the honest way — refined until they genuinely work, with no shortcuts and no fake awards. More recipes by Alishba →
