Blueberry Lemon Loaf

This Lemon Blueberry Loaf is bursting with bright lemon flavor and juicy blueberries in every bite. Soft, moist, and easy to make, it’s finished with a sweet lemon glaze for the perfect quick bread to serve for breakfast, brunch, or an afternoon treat.

this recipe!

Love easy loaf cakes? Try my lemon raspberry loaf cake next!

• Loaf cake:
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs 
• 1/4 cup sour cream
• 1 tablespoons lemon juice
• 2 tablespoons fresh lemon zest
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon  salt
• 1/2 cup milk
• 1 cup fresh blueberries
• Glaze
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Step by Step Instructions

STEP ONE – Prepare a 9” loaf pan with pan spray and parchment paper.  Preheat your oven 350°F.    
STEP TWO – In a large bowl add softened butter and granulated sugar and cream them together with a hand or stand mixer. 

STEP THREE – Add in eggs, one at a time and mix each one in before adding the next one so you incorporate each egg completely. 

STEP FOUR- Add sour cream, lemon juice, lemon zest and vanilla mix all of fats together for about 2 minutes to fully emulsify. 

STEP FIVE – Add the baking powder, baking soda and salt to the flour and whisk everything together to break up lumps.

STEP SIX –  Add dry ingredients to a large mixing bowl, alternating it with the milk.  Start with the dry ingredients, start mixing and then add about half of the milk.  Repeat and then finish with the flour and mix until everything is just mixed in, being careful not to overmix your batter so you don’t have a dense loaf cake.  

STEP SEVEN – Sprinkle blueberries with about a tablespoon of flour and stir them around to coat the berries. (This will help them stop from sinking to the bottom of the loaf while baking.  Gently fold them into the batter with a spatula. 

STEP EIGHT – Pour the batter into your prepared loaf pan, smoothing out the top slightly.   

STEP NINE – Place loaf in the oven and bake for about 60-70 minutes.  Check your loaf at about 40 minutes to make sure it’s not getting too dark on top.  If it’s already golden brown, place a loose piece of tinfoil on top and continue to bake.   Test your loaf at about 55 minutes with a thermometer, your loaf is baked through if the temperature is between 200-210° F.  If you don’t have a digital thermometer, place a toothpick in the center of the loaf to check if it comes out clear or has a few crumbs on the toothpick to ensure it’s baked. 

STEP TEN – While your loaf cake is baking make your glaze.  In a small bowl add your powdered sugar and a small amount of lemon juice and stir to incorporate the liquid.  If your glaze is too thick for your preference, add a little more lemon juice.  If it’s too thin, add a little more powdered sugar.  Add your lemon zest and mix through.  

STEP ELEVEN – When removing your loaf cake from the oven, allow it to cool on the counter for about 15-20 minutes to allow it to set before you remove it from its pan.

  When it’s cool enough to remove, place your loaf cake on a wire rack to completely cool.  Pour or spoon your glaze over the top of the cake and allow to set.  Serve and Enjoy!!