Lemon Blueberry Loaf

Lemon Blueberry Loaf


For the loaf:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries

For the lemon glaze:

  • 1/2 cup powdered sugar
  • 2-3 tbsp fresh lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy, which should take about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined; don’t overmix.
  6. Gently fold in the fresh blueberries. Be careful not to overmix, or your batter might turn blue.
  7. Pour the batter into the prepared loaf pan, spreading it out evenly.
  8. Bake in the preheated oven for about 55-60 minutes, or until a toothpick or cake tester comes out clean when inserted into the center.
  9. While the loaf is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until it’s smooth.
  10. Once the loaf is done baking, allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack.
  11. While the loaf is still warm, drizzle the lemon glaze over the top.
  12. Allow the loaf to cool completely before slicing and serving.
  13. Enjoy your delicious Lemon Blueberry Loaf