Why You’ll Love Lemon and Blueberry Loaf Recipe

I love this recipe because it’s incredibly easy to make yet tastes bakery-worthy. The balance of sweet blueberries and bright lemon keeps the loaf moist and flavorful without being heavy. I also enjoy how reliable it is — it bakes evenly, slices cleanly, and stays soft for days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g butter, melted
1 cup sugar
1 Tbsp lemon zest
½ cup lemon juice
2 eggs, whisked
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
¾ cup blueberries

Lemon glaze
1 cup icing sugar
2 Tbsp lemon juice
1 tsp lemon zest
1–2 tsp boiling water

Directions

I start by preheating the oven to 170°C fan bake and lining a 24 x 13 cm loaf tin with baking paper.

In a large bowl, I mix together the melted butter and sugar until combined. I add the lemon juice and lemon zest and stir well, then pour in the whisked eggs and mix again until smooth.

I sift in the plain flour, baking powder, and baking soda, then gently fold everything together until just combined, being careful not to overmix.

To assemble the loaf, I pour one third of the batter into the prepared tin and scatter over half of the blueberries. I repeat this with another third of the batter and the remaining blueberries. I finish by spreading the last third of the batter on top and smoothing it out.

I bake the loaf for 50–60 minutes, until it’s cooked through and a skewer inserted into the center comes out clean. Once baked, I let it cool completely in the tin.

For the glaze, I mix the icing sugar, lemon juice, and lemon zest together, then add 1–2 teaspoons of boiling water until I get a smooth, drizzle-able consistency. I drizzle the glaze over the cooled loaf and let it set before slicing and serving.

Servings and Timing

This recipe makes 1 loaf.
Prep time is about 10 minutes.
Bake time is approximately 55 minutes.
Total time comes to around 1 hour and 5 minutes.

Variations

I sometimes swap blueberries for raspberries for a sharper flavor.
Adding a spoon of Greek yogurt makes the loaf even more moist.
I like using orange zest and juice for a citrus twist.
A sprinkle of sugar on top before baking adds a subtle crunch.

Storage/Reheating

I store this loaf in an airtight container at room temperature for up to 3 days. For longer storage, I let the loaf cool completely, wrap it tightly, and freeze it for up to 3 months. I thaw it at room temperature and add fresh glaze if needed.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from frozen and fold them in gently to avoid excess color bleed.

How do I stop the blueberries from sinking?

Layering the batter and blueberries helps keep them evenly distributed.

Can I make this loaf dairy-free?

Yes, I replace the butter with a dairy-free alternative with good results.

Why shouldn’t I overmix the batter?

Overmixing can make the loaf dense instead of soft and fluffy.

Can I skip the glaze?

Yes, the loaf is still delicious on its own, but I love the extra lemony finish.

How do I know when the loaf is fully baked?

I insert a skewer into the center and make sure it comes out clean.

Can I use self-raising flour?

I prefer plain flour with leavening added, but self-raising flour can work if adjusted.

Does this loaf need refrigeration?

No, I keep it at room temperature in an airtight container.

Can I add nuts?

Yes, chopped almonds or walnuts add a nice crunch.

Is this loaf very sweet?

It’s nicely balanced — sweet but brightened by the lemon.

Conclusion

This Lemon and Blueberry Loaf is a recipe I come back to whenever I want an easy, reliable bake that tastes fresh and comforting. With its soft crumb, juicy berries, and tangy lemon glaze, it’s a loaf that feels special while still being simple enough to make anytime.