Lemon Blueberry Loaf

Bright, Moist, and Bursting with Flavor

This Lemon Blueberry Loaf is everything you want in a quick bread — soft, moist, and packed with zesty lemon flavor and juicy blueberries. Topped with a simple lemon glaze, it’s the perfect treat for breakfast, brunch, or an afternoon pick-me-up. One bite and it’s sure to become a new favorite!

🫐 Ingredients

For the Loaf:

⅓ cup melted butter
1 cup granulated sugar
3 tbsp fresh lemon juice
2 large eggs
1½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
½ cup milk
2 tbsp grated lemon zest
½ cup chopped walnuts (optional)
1 cup fresh or frozen blueberries

For the Glaze:

2 tbsp fresh lemon juice
1 tbsp melted butter
1 cup confectioners’ (powdered) sugar

👩‍🍳 Instructions

Preheat the Oven
Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix the Wet Ingredients
In a large bowl, combine melted butter, sugar, lemon juice, and eggs. Whisk until smooth and well combined.
Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined — do not overmix.
Add Flavor
Fold in lemon zest, walnuts (if using), and blueberries.
Bake
Pour the batter into the prepared loaf pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Make the Glaze
In a small bowl, whisk together lemon juice, melted butter, and confectioners’ sugar until smooth.
Glaze and Serve
Drizzle the glaze over the cooled loaf. Slice and enjoy!

💡 Tips

Toss blueberries in a bit of flour before adding them to prevent sinking.
For extra lemon flavor, brush the warm loaf with lemon syrup before glazing.
Keeps well in an airtight container at room temperature for 2–3 days, or refrigerated for up to 5 days.

🌞 Perfect For

Weekend brunches
Spring or summer desserts
Tea-time treats
Homemade gift giving