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Blueberry Lemon Loaf Recipe: Moist Bakery-Style Citrus Berry Quick Bread

This Blueberry Lemon Loaf is the perfect combination of sweet blueberries and zesty lemon in a moist, tender quick bread that's incredibly easy to make. It features a bright citrus glaze and delivers exceptional flavor with minimal effort, making it perfect for brunch, tea time, or as a bakery-inspired baking project.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Prepare the ingredients: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the Greek yogurt, lemon zest, lemon juice, and vanilla extract.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix. Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom), then gently fold them into the batter.
  4. Bake to perfection: 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. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  5. Add the glaze: While the loaf cools, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze. Once the loaf is completely cool, drizzle the glaze over the top.

Notes

Coat blueberries in flour before adding to batter to prevent sinking. Use room temperature ingredients for optimal mixing. Don't overmix the batter to avoid toughness. Test for doneness with toothpick - insert into center and look for clean results or few moist crumbs.