Lemon Blueberry Loaf Cake Recipe

This Lemon Blueberry bread (Lemon Blueberry Loaf Cake) is a classic quick bread that’s known for its moist texture and bursts of juicy blueberries in every bite. The bright, zesty flavor of lemon contrasts perfectly with sweetness of blueberries. The classic combination of tart lemon and blueberry is truly irresistible sweet treat, especially when you use fresh blueberries and a generous amount of lemon zest. Whether you use fresh or frozen blueberries, the addition of lemon juice in both the batter and glaze enhances the overall lemon flavor, making this blueberry bread a favorite for breakfast, brunch, or a sweet snack. The aroma of lemon zest and the pop of blueberries make every slice a treat, and it’s easy to see why lemon blueberry bread is such a popular choice for home bakers.

How to Make Lemon Blueberry Bread (Loaf Cake)

Making this moist and delicious loaf cake is super easy. Follow along here for directions complete with step-by-step pictures, or proceed down to the printable recipe card if you prefer.

The recipe makes one loaf which yields nine one inch thick slices.

Prep Time: 10 minutes | Bake Time: 45-55 minutes | Cooling Time: about 30 minutes

Equipment:

• 9x5-inch loaf pan
• Parchment Paper or cooking spray
• whisk or electric mixer
• bowls and wooden spoon or spatula

Ingredients for the Lemon Blueberry Loaf Recipe

Batter

• 1 cup vanilla yogurt (use Greek yogurt for maximum moisture, full-fat sour cream can be swapped) If using plain yogurt add a ½ teaspoon of vanilla extract to the recipe
• ½ cup oil or melted butter
• 1 cup white granulated sugar
• 3 eggs
• 1 tablespoon fresh lemon juice
• 1 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons lemon zest
• 1 ½ cups blueberries, fresh is preferred, frozen berries can be used but may alter texture and moisture, they are also more likely to bleed color into the batter

Lemon Icing

• 1 cup powdered sugar
• 1 ½ tablespoons fresh lemon juice
• 1 tablespoon heavy cream

Directions

Preheat oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing or lining with parchment paper.

In a large bowl, add the yogurt, oil (or olive oil/melted butter), sugar, eggs, and lemon juice. Whisk together by hand or with an electric mixer until completely combined and smooth.

Then add the salt, baking powder, flour and lemon zest into the bowl, Add these dry ingredients to the wet mixture. Mix until incorporated. Make sure not to overmix to avoid a dry loaf.

In a small bowl, toss the blueberries with a flour coating to prevent sinking.

Gently fold in the flour-coated blueberries.

Pour batter into the prepared pan and smooth the top.

Bake in the oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Tent the pan with aluminum foil after 30-35 minutes if the top is browning too quickly.

Cool bread in the pan for 10 minutes, then transfer the slightly cooled loaf to a wire rack to cool completely before glazing.

While the loaf is cooling, make the glaze: In a small bowl, whisk together powdered sugar and lemon juice (and heavy cream) until a thick glaze forms. Letting the loaf cool completely before glazing prevents the icing from melting.

Once the loaf is fully cooled, pour the glaze over the top. For best results, add the glaze just before serving, especially if freezing.

Cut and enjoy!

Lemon Blueberry Bread Ingredients

The secret to a perfectly moist and flavorful lemon blueberry bread lies in using the right ingredients. You’ll need all purpose flour for structure, granulated sugar for sweetness, and baking powder to help the loaf rise. Unsalted butter, softened to room temperature, adds richness, while sour cream or Greek yogurt ensures a softer crumb and extra moisture. Fresh or frozen blueberries provide juicy bursts of flavor, and fresh lemons are essential for both the lemon juice and lemon zest, which give the bread its signature bright lemon flavor. Don’t forget the eggs for binding, and a splash of real vanilla extract for depth (if not using vanilla flavored yogurt). For the finishing touch, a simple lemon glaze made with powdered sugar and more lemon juice adds a sweet, tangy finish that makes this lemon blueberry bread absolutely delicious.

Storing Lemon Blueberry Loaf

Lemon blueberry bread keeps well in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

For longer storage, wrap the loaf in storage wrap and aluminum foil and freeze for up to 4 months. It is recommended to save the glaze until right before serving when freezing. Thaw frozen lemon blueberry bread in the refrigerator overnight. Slicing before freezing allows for easier defrosting of individual slices.

For another tasty blueberry lemon dessert, try my Blueberry Lemon Cake Roll. If you are making quick breads, my Banana Date Bread with Walnuts and Oats, Butternut Squash Bread or Marbled Banana Bread with Chocolate Swirl are all delicious choices.