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Blueberry Lemon Loaf: The Perfect Moist Quick Bread Recipe

This irresistible blueberry lemon loaf combines the sweet tang of fresh blueberries with the bright citrus flavor of lemon in a moist, tender quick bread that's perfect for any occasion. The bakery-inspired dessert loaf delivers exceptional flavor with minimal effort, coming together in one bowl and baking to golden perfection in under an hour.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup fresh lemon juice
  • ½ cup buttermilk
  • 1 ½ cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. The mixture should be pale in color and smooth.
  4. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. Mix until fully incorporated after each addition.
  5. Add the flour mixture in three additions, alternating with the buttermilk and lemon juice. Begin and end with the flour mixture. Mix just until combined – do not overmix.
  6. Toss the fresh blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom during baking.
  7. Gently fold the floured blueberries into the batter using a spatula. Be careful not to overmix or crush the berries.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack. Whisk together the glaze ingredients and drizzle over the cooled loaf.

Notes

Spoon flour into your measuring cup and level it off with a knife – don't scoop directly from the bag. Ensure your eggs, butter, and buttermilk are at room temperature. Mix the batter just until the ingredients are combined. Coating blueberries in flour helps them stay suspended throughout the batter rather than sinking to the bottom. Allow the loaf to cool completely before slicing.