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Easy Blueberry Lemon Loaf: Moist and Flavorful Quick Bread Recipe

This delightful blueberry lemon loaf combines the bright, zesty flavor of fresh lemon with sweet, juicy blueberries in a moist and tender quick bread. Perfect for brunch, afternoon tea, or as a simple homemade dessert, this recipe is incredibly easy to make and delivers bakery-quality results every time.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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

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. In a small bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
  3. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined - do not overmix.
  4. Toss the fresh blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the loaf. Gently fold the coated blueberries into the batter.
  5. 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. If the top is browning too quickly, cover it loosely with aluminum foil.
  6. Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.

Notes

Use room temperature ingredients for even mixing and better texture. Don't overmix the batter - mix until just combined. Coating blueberries in flour helps prevent sinking. Cool completely before glazing for best flavor development.