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.

Easy Quick Bread

Of all the quick cakes and bread loaves we've made through the years, this is one is simple and our yummiest favorite! We also love to make mom's blueberry 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 thanks of appreciation for something special, this is always accepted with a big huge smile!

Ingredients You Will Need for Blueberry Lemon Loaf

• flour
• sugar
• baking powder
• salt
• butter
• fresh blueberries
• butter room temperature (do not use margarine)
• milk
• egg
• lemon juice
• lemon zest
• milk
• pinch of cinnamon is optional
• Topping
• sugar
• lemon juice
• optional lemon juice powdered sugar and water glaze

Suggestions and Tips

• this recipe easily doubles
• use the only fresh zest for best results
• keep leftovers loosely covered stored in the refrigerator
• always use butter never margarine
• orange zest and juice can be substituted
• you can substitute strawberries or raspberries they are great also
• 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 them to the batter
• do not over bake, use the toothpick method in the center to test doneness
• any kinds of baking  pans can be used other than loaf baking times will vary
• a pinch of cinnamon gives it a nice flavor but optional

More Recipes We Love

Blueberry Crumble Bars

Blueberry Flan

Blueberry Cake using a Cake Mix

Blueberry Lemon Loaf Pin for Later

Blueberries Just Shouts Summer!

If you're ever trying to keep summer alive all year long this is the cake to make.


It has the perfect balance of citrusy flavors, loaded with blueberries and the cake is so tender and moist.


I have to warn you this cake will not last the day, although if it does, wrap it and store in the refrigerator and serve it at room temperature for best results.


The cake freezes well, so if you want to make a mini loaf pan size, it's perfect for just two people and take it out thaw in the refrigerator and warm it up in the toaster, it's delicious that way.


Let us know how you like mom's quick bread (more of a cake) recipe, it's a keeper for us and over 65 years old!


This is the only blueberry lemon loaf cake recipe you will ever make after one bite.

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 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 mixed 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 best results
• keep leftovers loosely covered stored in the refrigerator
• always use butter never margarine
• orange zest and juice can be substituted
• you can substitute strawberries or raspberries they are great also
• 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 them to the batter
• do not over bake, use the toothpick method in the center to test doneness
• any kinds 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

blueberry lemon loaf recipe, blueberry pound cake, lemon loaf, blueberry quick bread, summer fruit breads, easy blueberry bread

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

American

Created using The Recipes Generator

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.


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