Description
This Lemon Blueberry Loaf is a moist, tender, bakery-style loaf bursting with fresh blueberries and vibrant lemon flavor. Finished with a buttery crumble topping and a drizzle of tangy lemon icing, it’s the perfect treat for brunch, dessert, or a cozy afternoon snack.
Ingredients
Scale
- 2 tbsp unsalted butter, melted – for crumble topping
- 3 tbsp granulated sugar – sweetens the crumble
- 1/3 cup all-purpose flour – creates a crisp crumble texture
- 1 pinch kosher salt – balances sweetness
- 1 cup granulated sugar – adds sweetness to the loaf
- 2 tbsp fresh lemon zest – adds bright citrus aroma
- 1 1/2 cups all-purpose flour, plus 1 tbsp for blueberries – structure and coating
- 1 tsp baking powder – helps the loaf rise
- 1/4 tsp kosher salt – enhances overall flavor
- 3/4 cup unsalted butter, room temperature – adds richness and moisture
- 1 tsp vanilla extract – adds warmth
- 3 large eggs, room temperature – provides structure
- 2 tbsp fresh lemon juice – infuses tart lemon flavor
- 1/4 cup milk, room temperature – ensures soft texture
- 1 1/2 cups fresh blueberries, plus a handful for topping – juicy bursts of flavor
- 1/2 cup powdered sugar – base for icing
- 1/2 tbsp milk or cream – thins the icing
- 1/2 tbsp fresh lemon juice – gives the icing a zesty finish
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 1 lb loaf pan with parchment paper.
- Prepare the crumble by mixing melted butter, sugar, flour, and salt in a bowl. Chill in the refrigerator.
- In a large bowl or stand mixer, combine sugar, lemon zest, flour, baking powder, and salt.
- With the mixer on low speed, add softened butter one tablespoon at a time until the mixture becomes crumbly.
- Add vanilla extract, then mix in the eggs one at a time. Blend in lemon juice and milk until smooth.
- Toss blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter.
- Pour the batter into the loaf pan, top with a few extra blueberries and the chilled crumble mixture.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the loaf to cool for 45 minutes before removing from the pan.
- For the icing, whisk powdered sugar, milk, and lemon juice until smooth, then drizzle over the cooled loaf before serving.
Notes
- Use fresh blueberries for the best texture; frozen ones can cause the batter to streak purple.
- Measure flour accurately using the spoon and level method to avoid a dense loaf.
- Mix the batter just until combined to keep it light and tender.
- Store at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze slices individually for easy, long-term storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Lemon Blueberry Loaf, lemon loaf, blueberry bread, lemon cake, moist lemon loaf, bakery-style loaf, lemon blueberry bread, easy lemon dessert