Lemon Blueberry Loaf: Moist, Zesty, and Bursting with Flavor

If sunshine had a flavor, it would taste like this Lemon Blueberry Loaf — sweet, tangy, and bursting with juicy berries. This classic quick bread is the perfect blend of citrus brightness and blueberry sweetness, baked to golden perfection and topped with a glossy lemon glaze that makes every bite irresistible.

Whether you’re serving it for brunch, gifting it to a friend, or enjoying a slice with your morning coffee, this easy homemade loaf feels elegant but comforting — a bakery-style treat you can whip up right in your kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Cooling Time: 15 minutes
Total Time: About 1½ hours
Servings: 8–10 slices
Difficulty: Easy

Ingredients

For the Loaf:

⅓ cup melted butter
1 cup granulated sugar
3 tablespoons fresh lemon juice
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk (whole or 2%)
2 tablespoons grated lemon peel (zest)
½ cup chopped walnuts (optional, adds a nice crunch)
1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Lemon Glaze:

2 tablespoons lemon juice
1 tablespoon melted butter
1 cup confectioners’ sugar (powdered sugar)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.

Step 2: Make the Batter Base

In a large mixing bowl, whisk together the melted butter, sugar, lemon juice, and eggs until smooth and creamy. The lemon juice brightens the batter while balancing the sweetness perfectly.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the milk. Stir gently until everything is combined — be careful not to overmix, as that can make the loaf dense.

Step 4: Add Flavor and Texture

Fold in the grated lemon zest (this gives the loaf its vibrant citrus aroma), then gently stir in the blueberries and nuts (if using). To prevent the berries from sinking, you can toss them in a tablespoon of flour before adding them to the batter.

Step 5: Bake

Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

If the top starts to brown too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.

Step 6: Cool and Glaze

Allow the loaf to cool in the pan for 10–15 minutes, then carefully remove it and place it on a wire rack.

While it cools, prepare the lemon glaze by whisking together the lemon juice, melted butter, and confectioners’ sugar until smooth. Drizzle it generously over the warm loaf so it soaks in just slightly — creating a sweet, tangy glaze that sets beautifully as it cools.

Tips for Success

Use fresh lemon juice and zest — it makes a world of difference in flavor.
Don’t overmix — mix until just combined for a light, tender crumb.
Frozen blueberries are fine! Just stir them in straight from the freezer.
Glaze while warm — this allows the icing to sink in a little, making every bite extra moist.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well (up to 3 months)!

Serving Ideas

Serve slices warm with a pat of butter for breakfast.
Add a scoop of vanilla ice cream or whipped cream for a summer dessert.
Pair it with a cup of hot tea, coffee, or iced lemonade.

Why You’ll Love This Recipe

This Lemon Blueberry Loaf is everything homemade baking should be — simple, fresh, and bursting with flavor. The zesty lemon perfectly complements the sweet, juicy blueberries, while the buttery crumb stays moist for days. It’s one of those recipes that instantly brightens your day and brings smiles to everyone who tastes it.

Make it once, and it’ll become a regular in your kitchen rotation — especially when blueberry season rolls around!