Of all of my recipes that I have created, this blueberry lemon loaf stands as one of my favorites. Blueberry and lemon is a flavor combination that is hard to beat. It is so fresh and vibrant, a perfect flavor profile for spring and summertime. I honestly never considered myself a baker, but since making this loaf I’ve been dabbling in baking a little bit more. I’m realizing that there is something seriously therapeutic about baking!
Originally, I created this loaf as a Mother’s Day recipe. I wanted something to bring to my mom and my boyfriend’s mom for their day because let’s be real, homemade food is the best gift of all time. This recipe can be made into one loaf, or baked into 3 smaller loaves for something different. I bought 3 mini loaf pans from Target and loved baking it this way. These smaller loaves make for great gifts!
There isn’t another combo that screams “SPRINGTIME” like this one. I love to get fresh, local blueberries from the farmer’s markets that are starting to pop up at that time of year – nothing beats making something with food you picked up from a local market.
I used both! I did this because I like the flavor for fresh blueberries better, but I like the color of the frozen blueberries. They bleed a little bit into the batter and make for some really pretty bursts of purple throughout the loaf. You could do all of one or the other, if that’s all of you have on hand though!
Yes! However, I do think lemon pairs best with blueberries (than any other berry). Because of the subtle sweetness that blueberries have, it doesn’t overpower the lemon and is a nice balance between sweet and tart. Other berries like blackberries or raspberries would definitely work and still be delicious, but blueberry would always be my first choice for this loaf!
Let me know if you make this loaf in the comments! Would love to hear your thoughts!