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!

The lemon and blueberry flavor combination is one of my favorites.

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.

FROZEN OR FRESH BLUEBERRIES?

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!

TIPS AND TRICKS FOR THE PERFECT BLUEBERRY LEMON LOAF

1. TOSS YOUR BLUEBERRIES IN FLOUR – by tossing your blueberries in flour before adding them to your batter, this prevents them from sinking to the bottom of your loaf while it bakes. The flour helps the blueberries hold their positions so they’re evenly scattered, so do not miss this step. Unless you want a bottom layer of all bloobs.
2. DO NOT OVER-MIX YOUR BATTER – this will make your loaf feel more dense in texture.
3. SPRAY YOUR PAN WELL – You want the loaf to fall out of there pretty easily and hold it’s shape. Letting it cool for 30 minutes and then gently scraping the edges is important in helping it come out of the pan with ease!

CAN I USE SOMETHING ELSE BESIDES BLUEBERRIES?

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!

Blueberry + Lemon Loaf

Using one of my favorite summer flavor combinations – blueberries and lemons, this loaf is the perfect addition to your next gathering. The texture of this loaf is truly perfect with it being moist and dense and the vanilla icing on top takes it to the next level.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert, Side Dish

Cuisine American

Ingredients

  

• 3/4 cup milk can use a dairy free milk
• 1 cup sugar
• 2 tbsp grated lemon zest
• 4 tbsp fresh lemon juice
• 1/2 cup melted butter or vegan butter
• 1 egg sub flax egg for fully vegan recipe
• 1 tsp vanilla extract
• 2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 tsp salt
• 1 cup fresh blueberries
• 1/2 cup frozen blueberries
• 2 tbsp all-purpose flour this is to toss your blueberries in

FOR THE GLAZE

• 1 cup confectioners’ sugar
• 2 tbsp melted butter
• 4 tbsp milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350 degrees. In a small sauce pan on low heat, melt your butter for your loaf.
• In a large bowl whisk together your milk, sugar, lemon zest, lemon juice, melted butter, vanilla, and egg until well combined.
• In the bowl of wet ingredients, add in your flour, baking powder, and salt. Stir just until combined – don’t over mix because it will make your loaf more dense.
• In a small bowl add your fresh and frozen blueberries and toss in the 2 tbsp of all-purpose flour.
• Fold the blueberries into your batter very gently with a spatula.
• Grease your loaf pan well to avoid sticking. Pour your batter into the pan and cook on the center rack for 65 minutes.
• While loaf is cooking – make your glaze by combining the powdered sugar, vanilla, milk, and melted butter to a small bowl and whisk to combine. Set in fridge while loaf finishes cooking.
• Use a toothpick to test doneness of your loaf. Your toothpick should come out clean.
• Let cool for 30 minutes, scrape the sides with a knife to get out. Remove loaf carefully and set on parchment paper. Drizzle with your icing. Slice and serve! Enjoy!