Lemon Blueberry Loaf

This tangy loaf bursting with juicy blueberries and lemon flavour is moist and packs a citrus punch in every bite. Dressed up with a zesty lemon glaze, it’s perfect for breakfast, snack or afternoon tea.

Put lemon and blueberries together and something delicious happens! The lemon zest, lemon juice and eggs in this loaf give the batter a pale yellow hue. As the loaf bakes, the blueberries burst and turn a beautiful dark blue-purple shade which contrasts beautifully with the yellow batter. The top of the loaf bakes to a golden crisp with blueberries peeping out of it. It’s the best blueberry loaf ever!

Blueberry season in Canada starts in early July and ends August. We must get our fill while they’re available for picking or ready picked from local farmer’s markets! Blueberries are a superfood, naturally low in calories, very nutritious and are known to be a powerful source of antioxidants. Best of all, they’re sweet, juicy and perfect for snacking or for baking.

Ingredients needed

• granulated sugar
• lemons
• butter
• eggs
• milk
• all purpose flour
• baking powder
• salt
• blueberries
• icing sugar

How to make lemon blueberry muffins

1. Combine the granulated sugar and lemon
2. Whisk the butter and infused sugar together
3. Whisk in eggs and lemon juice
4. Mix in flour, baking powder and salt, alternately with milk

1.  Add dry ingredients to wet ingredients and stir to combine
2. Combine blueberries with 1 tablespoon flour
3. Gently fold blueberries into the batter
4. Transfer batter to prepared loaf pan and bake

How to glaze the loaf

Once the loaf is out of the oven allow it to cool in the pan for 15 – 20 minutes then transfer to a rack to cool completely. In a small bowl mix the icing sugar and lemon juice to make the glaze. Place the loaf on a platter or parchment paper and spoon glaze over the loaf letting some drip down the sides. Sprinkle with additional lemon zest.

Best tips

• You will need at least 2 lemons to make this recipe, both zested and juiced
• Coating blueberries with flour just before adding them to the batter helps prevent sinking
• Don’t overmix the batter; be gentle and careful not to break the blueberries
• Frozen blueberries can be used in place of fresh – do not thaw them
• Allow the loaf cool completely before glazing
• For best results and to enjoy the crispy top, serve the loaf the same day its baked
• To store the loaf place it in an airtight container for 3 days, the loaf will moisten
• Loaf can be frozen in an airtight container; thaw uncovered on a rack at room temperature

This zingy classic loaf is gorgeous and quick and easy to make and you won’t be able to stop eating it! It’s a perfect choice for breakfast, brunch, afternoon tea, or to bring along to a pot luck. If you’re baking for a bake sale, this lemon blueberry loaf is an ideal choice and will be guaranteed to sell out fast!

Do consider doubling the recipe and make 2 loaves at the same time. I do that all the time because one loaf doesn’t go very far with my family and friends!

Recipe

5 from 1 vote

Print

Lemon Blueberry Loaf

A moist loaf with juicy blueberries and a zesty lemon glaze.

Course brunch, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8

Ingredients

• ¾ cup granulated sugar
• 2 lemons zested
• ⅓ cup butter melted and cooled slightly
• 2 eggs at room temperature
• 2 tablespoons lemon juice freshly squeezed
• 1 ¾ cups flour plus 2 tablespoons all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup milk
• 1 heaping cup fresh or frozen blueberries tossed in 1 tablespoon flour

Lemon Glaze & Garnish

• ¾ cup icing sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest for garnish
• Blueberries for garnish

Instructions

1. Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with cooking spray, and if desired line with parchment paper.

2. In a small bowl stir together the granulated sugar and lemon zest to infuse the sugar with lemon flavour.

3. In a large mixing bowl whisk together the butter and infused sugar. Whisk in the eggs and the lemon juice.

4. In a medium bowl mix together flour, baking powder and salt. Gradually add flour mixture and milk alternately in batches to the wet ingredients, beginning and ending with flour, lightly stirring in between each addition. Batter will be fairly thick.

5. In a small bowl combine the blueberries with 1 tablespoon flour. Gently fold almost all of the coated blueberries into the batter saving just a few to press into the top of the batter.

6. Spread the batter into the prepared loaf pan. Press a few of the extra blueberries into the top of the batter.

7. Bake for 50 – 60 minutes until lightly golden and a toothpick inserted comes out clean. Cool for 15 - 20 minutes in the pan then transfer to a wire rack to cool completely.

8. Meanwhile, prepare the glaze. Mix the icing sugar and lemon juice in a small bowl until smooth. Drizzle glaze over the top of the cooled loaf allowing some to dribble down the sides. Garnish the loaf with lemon zest and fresh blueberries.