Blueberry Lemon Loaf

This moist Blueberry Lemon Loaf Recipe is moist, a little tangy, and so easy to make from scratch!.

Every bite of this loaf is so addicting that you can't stop eating it, so luckily, the recipe easily can be doubled.

Mom made this recipe back in the 1960s with the onset of summer, after we would go picking blueberries, I couldn't wait until some of her baked goods were cooled to eat them along with her galette pies, muffins, and her famous blueberry cookie recipes.

I remember going berry picking and eating them right off the bush. They were the sweetest fresh taste and will always bring me fond memories of when I helped her bake these.

It resembles a pound cake in texture, bursting with blueberries, fresh lemon flavor, and an easy lemon glaze on top that will have you hooked after just one bite.

This is one of those childhood memories, and the best quick bread I recall growing up that everyone couldn't wait for a slice of.

Don't be intimidated that it's made from scratch; it will come out perfect. It's an old-fashioned, vintage, tried-and-true recipe.

You really don't have to add a thing to the top of the loaf; it's delicious plain and without frosting and perfect with a hot cup of coffee or tea in the morning, after dinner, or anytime treats.

Scroll down to print off the recipe and keep a good amount of fresh blueberries in the freezer so you can enjoy these all year long. Far past summer, you'll be happy you did.

Why You Will Love This Blueberry Lemon Loaf

• Soft and moist texture with tender crumb
• Packed with fresh lemon flavor Juicy blueberries in every slice 
• asy one-bowl style recipe 
• Perfect for breakfast, brunch, dessert, or snacking 
• Delicious with or without glaze 
• Freezes beautifully 
• Great for spring and summer gatherings
• Makes a lovely homemade gift
• Bakery-quality results at home

Serving Ideas

1. Mother’s Day: Serve on a pretty cake stand with edible flowers, fresh berries, and tea for a beautiful brunch centerpiece
2. Easter Brunch: Pair with quiche, fruit salad, and mimosas for a bright spring dessert table.
3. Baby Showers & Bridal Showers: Slice thinly and arrange on tiered dessert trays with mini pastries and macarons
4. Warm with butter for breakfast
5. With coffee or hot tea As a spring brunch dessert
6. Topped with whipped cream
7. With vanilla ice cream
8. Alongside fresh berries
9. As an afternoon tea cake
10. Chilled on hot summer days

Suggestions and Tips

• Use fresh lemon juice for the brightest flavor
• Toss blueberries in flour to prevent sinking
• Do not overmix the batter or the loaf may become dense
• Room-temperature ingredients blend more smoothly
• Line the loaf pan with parchment for easy removal
• If using frozen blueberries, do not thaw first
• Tent loosely with foil if the top browns too quickly
• Let the loaf cool fully before glazing

Fruit and Mix-in Alternatives

• Fruit Variations: Raspberries, Blackberries, Strawberries, Cranberries for holiday baking
• Flavor Additions: White chocolate chips,Coconut flakes, Poppy seeds, Almond extract, instead of vanilla.
• Dairy Swaps: Greek yogurt instead of sour cream, Buttermilk instead of milk
• Glaze Ideas: Vanilla Glaze, Cream Cheese Glaze. Lemon cream frosting, or a Dusting of powdered sugar

Blueberry Lemon Loaf Pin for Later

Easy Quick Bread

Of all the quick cakes and bread loaves we've made through the years, this one is simple and our yummiest favorite! We also love to make Mom's Blueberry Crumble Bars
Blueberry Flan
Blueberry Cake using a Cake Mix
muffins, cookies, or mini scones,all delicious recipes.

The loaf isn't overly sweet, so if you're a sugary sweets lover, then you will love that addition of frosting on this loaf.

No one is ever disappointed when I bring this loaf as a gift to a friend or family member for events, parties, or a show of appreciation for something special. This is always accepted with a big, huge smile!

Blueberry Lemon Loaf

Yield: 10

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 53 MinTotal time: 1 H & 7 M

This is a delicious, easy blueberry lemon loaf moist cake. A vintage recipe from the 1960s mom use to make and totally addicting!

Ingredients

• 1/3 cup softened butter
• 1 cup of sugar
• 2 eggs
• 3 tablespoons lemon juice
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 1/2 cups flour
• 1 tablespoon freshly grated lemon peel
• 1/2 teaspoon salt
• 1 cup overflowing blueberries
• Optional Lemon Topping After Baking:
• 1/4 cup sugar
• 2 tablespoons lemon juice

Instructions

1. Heavily grease a loaf pan and I would also use nonstick and flour.
2. Heat oven to 350 degrees.
3. In a large bowl using an electric mixer beat the sugar and butter together for a few minutes. 
4. Add the liquids, eggs, milk and lemon juice till blended.
5. Add the flour a little at a time, then stir in the salt, and baking powder, and peel to this wet mixture until blended. 
6. Fold in the blueberries.
7. Bake for 1 hour or until the middle is firm using the toothpick method.
8. Cool for 3 or 4 minutes and invert onto a cooling rack or wax paper before adding lemon/sugar glaze topping.
9. Optional Topping Instructions:
10. The sugar glaze adds an extra lemony flavor by mixing 1/4 cup sugar and 2 tablespoons freshly squeezed lemon juice, mixing together and pouring over a warm loaf.
11. Alternate topping garnish: 
12.  Dust with powdered sugar or use a mixture of lemon juice, powdered sugar, and  lemon zest for a thin glaze on top

Notes:

• This recipe easily doubles
• use the only fresh zest for the best results
• Keep leftovers loosely covered and stored in the refrigerator
• Always use butter, never margarine
• Orange zest and juice can be substituted
• You can substitute strawberries or raspberries; they are also great
• Add nuts for a little crunch or sunflower seeds 
• These also taste plain, sprinkled with powdered sugar or frosted
• Mango diced is another great addition to this loaf
• Always wash the fruit you use and blot dry with a paper towel before adding it to the batter
• Do not over-bake. Use the toothpick method in the center to test doneness
• Any kind of baking pans can be used; other than loaf, baking times will vary
• A pinch of cinnamon gives it a nice flavor, but optional

Nutrition Facts

Calories

248.38

Fat (grams)

7.38

Sat. Fat (grams)

4.27

Carbs (grams)

42.78

Fiber (grams)

0.98

Net carbs

41.80

Sugar (grams)

27.29

Protein (grams)

3.82

Sodium (milligrams)

224.87

Cholesterol (grams)

53.92

https://www.whatscookinitalianstylecuisine.com/2016/07/blueberry-lemon-loaf-recipe.html

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breads, quick bread, loaf pan recipes, blueberry recipes, dessert recipes

American

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Blueberry Lemon Loaf Pin for later

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Disclosure: This recipe was originally shared in 2016. It was edited and re-published in 2021.