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There are few things more comforting than the scent of a lemon blueberry loaf baking in the oven. The fragrance of citrus zest mingling with warm berries can turn even the most ordinary day into something special. This Blueberry Lemon Loaf is a bakery-style treat that’s both refreshing and deeply satisfying, featuring juicy bursts of blueberries and the unmistakable brightness of lemon in every bite.
But this loaf is more than just a delicious quick bread — it’s a better-for-you bake packed with powerful ingredients. Lemons are rich in vitamin C and known for their detoxifying and digestive benefits, while blueberries are antioxidant-rich superfruits that support heart and brain health. When combined in a simple loaf like this, they make for a naturally energizing, mood-boosting snack or breakfast option.
Whether you’re baking for a cozy weekend brunch, gifting a homemade treat, or preparing ahead for the week, this lemon blueberry bread will quickly become a favorite.
Why Make This Blueberry Lemon Loaf?
1. Delicious and Vibrant Flavor
This loaf delivers a perfect balance of sweet and tart. The lemon zest and juice add citrusy brightness, while the blueberries lend juicy pops of sweetness throughout the tender crumb. It’s flavorful without being overly rich.
2. Super Moist Texture That Lasts
Thanks to the use of yogurt and oil, the loaf remains soft and moist for several days. Unlike butter-based loaves, this one doesn’t dry out as quickly and actually tastes better the day after baking as the flavors settle and deepen.
3. Nutritional Boost from Whole Ingredients
Lemons are excellent sources of vitamin C, which aids immunity and skin health. Blueberries offer powerful antioxidants and fiber, making this loaf a treat you can feel good about. Recipes like this are exactly what you’ll find inside The Encyclopedia of Power Foods, a comprehensive guide to cooking with ingredients that fuel your body.
4. Easy to Make for Any Skill Level
No need for mixers or specialty equipment. This recipe can be made in one bowl with basic kitchen tools, making it ideal for beginner bakers or anyone short on time.
5. Versatile for Any Occasion
Serve it as a breakfast quick bread, pair with tea for an afternoon pick-me-up, or drizzle with glaze for a light dessert. It also freezes beautifully for later enjoyment.
Need more flexible and creative recipe ideas? The Encyclopedia of Power Foods offers ingredient swaps, recipe variations, and customization guides for every dish, from snacks to full meals.
Ingredients List
Here’s everything you’ll need to make this blueberry lemon loaf. Quantities are included along with helpful tips and substitution ideas.
Dry Ingredients
1 ½ cups (190g) all-purpose flour
Can be swapped with half whole wheat flour for added fiber and nutrients.1 teaspoon baking powder
Helps the loaf rise gently and evenly.½ teaspoon baking soda
Reacts with the lemon juice and yogurt to provide lift and moisture.¼ teaspoon salt
Enhances the flavor and balances sweetness.
Wet Ingredients
2 large eggs, room temperature
Provides structure and richness.¾ cup (150g) granulated sugar
Coconut sugar can be substituted for a more caramel-like flavor.½ cup (120g) plain Greek yogurt or sour cream
Contributes to the moist texture. Plant-based yogurts work too.¼ cup (60ml) neutral oil (such as vegetable, avocado, or sunflower oil)
Keeps the loaf moist without overwhelming the flavor.Zest of 2 lemons
Use a microplane to get fine, fragrant zest without the bitter white pith.2 tablespoons fresh lemon juice
Bottled juice works in a pinch, but fresh gives the best flavor.1 teaspoon pure vanilla extract
Rounds out the flavor profile and adds depth.
Blueberries
1 cup fresh or frozen blueberries
Do not thaw frozen blueberries. They can be folded in straight from the freezer.1 tablespoon flour (for coating the berries)
Helps prevent berries from sinking to the bottom during baking.
Optional Glaze
½ cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Whisk together until pourable. Adds a sweet-tart finish and extra shine.
Read More: Easy 4 Ingredient Peach Cobbler Pie
Step-by-Step Instructions
These step-by-step directions are designed to ensure success, even if you’ve never baked a quick bread before.
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with oil or butter, and line it with parchment paper, allowing a slight overhang on the sides. This makes it easier to lift the loaf out once baked.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Whisk well to ensure the leavening agents are evenly distributed. Set aside.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together the following until smooth:
2 large eggs
¾ cup sugar
½ cup Greek yogurt
¼ cup oil
Zest of 2 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
Take your time mixing to ensure the sugar is mostly dissolved and the mixture becomes creamy and pale yellow. This will help create a light and airy texture once baked.
Step 4: Combine Dry and Wet Ingredients
Add the dry ingredients into the wet mixture in two stages. Stir gently using a rubber spatula or wooden spoon. Mix just until no streaks of flour remain. The batter will be thick but spreadable. Do not overmix, or your loaf may become dense.
Step 5: Prepare the Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps them suspend in the batter and not sink to the bottom of the loaf during baking.
Step 6: Fold in the Blueberries
Gently fold the floured blueberries into the batter using a spatula. Be careful not to crush the berries, especially if using fresh ones. A light hand preserves their shape and prevents the batter from turning purple.
Step 7: Transfer to Pan and Smooth
Pour the batter into the prepared loaf pan and use a spatula to smooth the surface. Tap the pan on the counter gently to remove any large air bubbles.
Step 8: Bake
Place the pan in the preheated oven and bake for 50 to 60 minutes. Check the loaf at the 45-minute mark. If the top is browning too quickly, tent it loosely with foil to prevent over-browning.
The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 9: Cool Completely
Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely before slicing.
Step 10: Glaze (Optional)
Once the loaf is fully cooled, whisk together ½ cup powdered sugar with 1–2 tablespoons lemon juice to form a pourable glaze. Drizzle over the loaf and let it set before slicing.
Looking for more easy recipes that combine nutrition and flavor? The Encyclopedia of Power Foods includes dozens of healthy sweet treats just like this one—ideal for home bakers who love to nourish while they indulge.
Tips and Substitutions
Make It Dairy-Free: Use almond or coconut yogurt and a plant-based milk in the glaze.
Add Texture: Sprinkle sliced almonds or turbinado sugar on top before baking for a crunchy finish.
Use Different Citrus: Swap lemon for orange or lime zest and juice for a different flavor.
Add Poppy Seeds: For a classic twist, add 1 tablespoon of poppy seeds to the batter.
Make Muffins: Divide batter into 10 to 12 muffin cups and bake at 350°F for 18–22 minutes.
Read More: Moist Banana Apple Bread with Walnuts
Recipe Variations
Raspberry Lemon Loaf: Substitute blueberries with fresh or frozen raspberries for a tangier twist.
Whole Grain Option: Use half whole wheat flour for a denser, heartier loaf.
Gluten-Free Version: Use a gluten-free 1:1 baking flour blend and ensure all other ingredients are certified gluten-free.
Lemon Almond Loaf: Replace ¼ cup flour with almond flour and add almond extract for a richer flavor.
For more recipes that are both nourishing and delicious, explore The Encyclopedia of Power Foods—your go-to resource for unlocking the healing power of everyday ingredients.
Nutritional Information
(Per Slice – Yields 10 Slices)
Calories: ~220
Carbohydrates: 30g
Sugar: 16g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Fiber: 1g
Vitamin C: 10% DV
Calcium: 6% DV
Iron: 5% DV
Read More: Moist Cottage Cheese Banana Bread
Storage and Serving Suggestions
Storage
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Lasts up to 5–6 days. Bring to room temperature before serving for best texture.
Freezer: Wrap tightly in plastic wrap and foil or store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge.
Serving Ideas
Serve slices warm with a pat of butter or spoonful of Greek yogurt.
Pair with herbal tea or lemon-infused iced tea.
Toast a slice lightly and top with almond butter or cream cheese.
For more wholesome pairings and superfood combinations, you’ll love the tips and recipes in The Encyclopedia of Power Foods. It’s packed with science-backed info, culinary inspiration, and practical tips for everyday eating.
Common Questions
Can I use frozen blueberries?
Yes. Do not thaw them before adding. Just toss in flour and fold in gently.
Why did my loaf sink in the middle?
This could be from underbaking or overmixing. Be sure to check doneness with a toothpick and mix gently.
Can I make this loaf ahead of time?
Absolutely. It actually tastes better the next day as the lemon flavor deepens.
Can I reduce the sugar?
Yes. You can reduce sugar to ½ cup for a less sweet loaf. The texture will still be tender, but slightly less moist.
How do I make a stronger lemon flavor?
Add more zest or brush warm loaf with lemon syrup (equal parts lemon juice and sugar, simmered) before glazing.
Conclusion
This Blueberry Lemon Loaf is a testament to how simple ingredients can create something truly special. With its bright citrus flavor, juicy blueberries, and moist, tender crumb, it’s sure to be a standout whether you’re baking for yourself or sharing with others.
There’s something incredibly satisfying about baking a loaf from scratch—especially when it’s as flavorful and foolproof as this blueberry lemon loaf. With its moist crumb, sweet blueberries, and citrusy zing, this bread brings a burst of sunshine to any table. Whether you’re baking it for a weekend brunch, gifting it to a friend, or simply enjoying a slice with your morning tea, this recipe is a keeper.
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