If you’re in the mood for a vibrant, homemade treat that feels like sunshine in every bite, this lemon blueberry loaf is a must-try. Perfect for spring mornings, summer brunches, or just to brighten up a rainy day, this loaf balances the sweetness of blueberries with the tangy zing of lemon in the most delightful way. The texture is soft and moist thanks to yogurt or sour cream, and the fresh lemon glaze seeps into the loaf for an extra layer of flavor that truly takes it over the top.
Whether you’re serving it with a cup of tea or as an after-dinner dessert, this easy-to-make quick bread is a crowd-pleaser. You can use fresh or frozen blueberries depending on the season, and a simple lemon syrup brushed over the warm loaf brings everything together with a sweet and tart finish. It stores well and even tastes better the next day, making it a great make-ahead option. This recipe is a simple yet impressive bake that feels homemade, heartwarming, and refreshingly light.
Ingredients (Makes 8–10 slices):
- 1½ cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 2 teaspoons lemon zest
- 1½ cups fresh or frozen blueberries
For the Lemon Glaze:
- 2 to 3 tablespoons lemon juice
- 1 cup sifted confectioner’s sugar
Instructions:
Preheat your oven to 350°F (175°C). Grease the sides and bottom of a loaf pan and set aside. In a medium bowl, sift together 1½ cups of flour, baking powder, and salt. In a separate large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vanilla extract, vegetable oil, and lemon zest until smooth.
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour to help prevent them from sinking. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring the loaf to a wire rack.
While the loaf cools, combine the lemon juice and confectioner’s sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture simmers, about 3 minutes. Using a toothpick, poke small holes all over the top and sides of the loaf. Use a pastry brush to apply the warm lemon glaze evenly. Let the loaf sit for at least 15 minutes to allow the glaze to set before slicing and serving.
Nutritional Insights & Dietary Considerations:
This loaf is rich in flavor, offering a balanced mix of carbohydrates, natural fruit sugars, and healthy fats from vegetable oil. The yogurt adds a touch of protein and helps keep the crumb tender. It’s not suitable for gluten-free or dairy-free diets without substitutions, but can be modified using gluten-free flour and plant-based yogurt alternatives. This is a sweet treat, best enjoyed in moderation, especially for those watching sugar intake.
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Did this lemon blueberry loaf bring a bit of brightness to your day? We’d love to know! Share your feedback, creative twists, or how your family enjoyed it in the comments. Every recipe shared is a story told—join the conversation and inspire others to bake something beautiful today.