Lemon Blueberry Loaf
An easy and delicious lemon blueberry loaf bread with a lemon glaze is bursting with juicy blueberries and zesty lemon flavor. The perfect spring treat when fresh lemon is in season. This cake has a moist crumb and while we say the glaze is optional, it is highly recommended!
Lemon is a flavor maker – but the flavor really shines from the zest, more so than the juice. This recipe uses both lemon zest and juice to impart a delicious tart flavor that pairs perfectly with the fresh blueberries.
A perfect spring breakfast bread or dessert, this lemon blueberry loaf will disappear quickly from your kitchen!
Pick up fresh lemons and blueberries on sale at Safeway to make this scrumptious lemon blueberry loaf this week.
This loaf is made with yogurt to ensure a moist crumb. I used Silk unsweetened almond milk yogurt, but any yogurt will work. Greek yogurt will give an extra boost of protein as well. Next time I will make with the lemon-flavored Silk Greek yogurt to add some extra lemon flavor.
Ingredients in Blueberry Lemon Loaf Bread
- 1 1/2 cups fresh blueberries
- 1 3/4 cup all-purpose flour plus 2 teaspoons
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup plain yogurt (I used Silk unsweetened almond yogurt)
- 2 teaspoons lemon zest (from 2 lemons)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup melted coconut oil (or canola, avocado or vegetable oil)
Optional Lemon Glaze
- 1 1/4 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon milk
How to Make a Lemon Blueberry Loaf
Super easy to make, you just need one mixing bowl and wooden spoon for this quick bread! No mixer is needed.
Preheat the oven to 375° F.
Line a loaf pan with parchment paper and spray with non-stick cooking spray. I use a coconut oil spray.
Wash the blueberries and drain. Place them in a small bowl and toss with 2 teaspoons of flour until completely coated. This step ensures the blueberries don’t sink to the bottom of the loaf pan. Set aside.
In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the yogurt, eggs, lemon zest and juice, vanilla, and oil to the bowl. Stir until combined with a wooden spoon.
Fold in the blueberries and pour into the prepared loaf pan.
Bake for 60 – 65 minutes. Test for doneness with a skewer in the center of the loaf.
Rest the bread for 5 minutes in the pan, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick, not watery, so you can add a touch more sugar if needed. Drizzle the glaze over the bread with a spoon.
Tip for glazing – if you glaze while the bread is hot, the glaze will soak into the bread. However, if you wait until the bread is completely cooled, you will have a nice hard glaze on the top. I did both so I had extra moist bread with a delicious glaze.
The glaze is tart since it only has lemon juice and sugar. For a sweeter glaze, you can mix your citrus – use an orange and a lemon. If you use blood orange, you will have a pink glaze, which is also fun and super delicious!
I baked this in a loaf pan, you could also use a bundt pan as the recipe works great in both. This recipe is best with fresh blueberries, but frozen can also be sued and there is no need to defrost the berries first.
While the recipe is for a lemon blueberry bread – you could totally substitute the citrus juice with an orange or even a lime to mix it up!
Additional Blueberry Recipes
We love blueberries around here – and apart from topping our morning yogurt and snacking on handfuls, we love them for baking, smoothies, oatmeal, salads, and more! Here are just a few of our favorite blueberry recipes
Peanut Butter Blueberry Overnight Oats
Blueberry Peanut Butter Smoothie
Blueberry Peach Gluten-Free Galette
Lemon Blueberry Galette Recipe
Blueberry Coffee Cake With Crumb Topping
Mandarin Orange Salad With Spinach, Apples and Candied Almonds
Lemon Blueberry Loaf
Ingredients
- 1 1/2 cups fresh blueberries
- 1 3/4 cup all-purpose flour plus 2 teaspoons
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup plain yogurt I used Silk unsweetened almond yogurt
- 2 teaspoons lemon zest from 2 lemons
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup melted coconut oil or canola, avocado or vegetable oil
Optional Lemon Glaze
- 1 1/4 cup powdered sugar
- 1 1/2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat the oven to 375° F.
- Line a loaf pan with parchment paper and spray with non-stick cooking spray. I use a coconut oil spray.
- Wash the blueberries and drain. Place them in a small bowl and toss with 2 teaspoons of flour until completely coated. This step ensures the blueberries don't sink to the bottom of the loaf pan. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, and salt. Add the yogurt, eggs, lemon zest and juice, vanilla, and oil to the bowl. Stir until combined with a wooden spoon.
- Fold in the blueberries and pour into the prepared loaf pan.
- Bake for 60 - 65 minutes. Test for doneness with a skewer in the center of the loaf.
- Rest the bread for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick, not watery, so you can add a touch more sugar if needed. Drizzle the glaze over the bread with a spoon.
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