Lemon Blueberry Loaf

Lemon Blueberry Loaf Recipe

Bright, zesty, and bursting with fruity goodness, this Lemon Blueberry Loaf is a delightful treat that’s perfect for any time of day. Whether you enjoy it for breakfast or as an afternoon snack, this moist, tender loaf brings together the tartness of lemon and the sweetness of juicy blueberries. Plus, it’s super easy to whip up, making it a wonderful choice for everyday cooking.

Why You’ll Love This Recipe

• Simple Ingredients: You likely have most of these items in your pantry already!
• Versatile: Great on its own or served with a dollop of whipped cream.
• Perfectly Moist: The combination of yogurt and butter ensures each slice is soft and tender.
• Zingy Flavor: Bright lemon and sweet blueberries create a flavor explosion.
• Quick to Make: Just mix, pour, and bake – it’s that easy!
• Freezes Well: Make a batch ahead of time, and you’ll have a delicious treat ready whenever you want it.

Ingredients

• All-purpose flour: The base that gives the loaf structure. You can substitute with gluten-free flour if needed.
• Granulated sugar: Adds sweetness, but you can adjust the amount to suit your taste.
• Baking powder: Essential for making the loaf rise, ensuring it’s fluffy.
• Baking soda: Works alongside baking powder to help the loaf achieve that perfect texture.
• Salt: Enhances the flavor of the loaf; don’t skip it!
• Greek yogurt: Brands the loaf with moisture and a slight tang. You can swap it out for sour cream if desired.
• Lemon juice: Freshly squeezed lemon juice gives the loaf its bright flavor; bottled works in a pinch.
• Lemon zest: Adds an aromatic citrus quality that elevates the loaf. Use a microplane for fine zesting!
• Eggs: Bind the loaf together while contributing to its richness.
• Blueberries: Fresh or frozen are fine; both bring bursts of sweetness and color.
• Butter: Adds richness and flavor; feel free to use coconut oil for a dairy-free version.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

3. Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, lemon juice, lemon zest, and eggs. Stir in the melted butter until smooth.

4. Combine: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula just until combined – it’s okay if there are a few lumps!

5. Add Blueberries: Carefully fold in the blueberries, being gentle to prevent them from bursting.

6. Pour into Pan: Transfer the batter into the prepared loaf pan and spread it evenly.

7. Bake: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

8. Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature for better blending.
• Don’t Overmix: Mix just until combined; overmixing can lead to a dense loaf.
• Keep Blueberries Frozen: If using frozen blueberries, don’t thaw them first. This helps prevent color bleeding and keeps the batter cool.
• Zest Before Juicing: If you’re using fresh lemons, zest them before juicing to make the most of their flavor!
• Check the Loaf Early: Ovens vary, so check for doneness a few minutes early to avoid overbaking.

How to Serve

Serve your Lemon Blueberry Loaf warm or at room temperature. For a delightful twist, top slices with a bit of cream cheese spread or a light dusting of powdered sugar. Enjoy it alongside a cup of tea or coffee for the perfect afternoon treat.

Make Ahead and Storage

• Fridge Storage: Keep the loaf covered in an airtight container for up to 5 days.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and then aluminum foil. It freezes well for up to three months. Just let it thaw in the fridge overnight before serving.
• Reheating Tips: If you like your loaf warm, pop slices in the microwave for 10-15 seconds or in a toaster oven until heated through.

FAQs

Can I use other fruits instead of blueberries?
Absolutely! Raspberries, chopped strawberries, or even cranberries work well too.

What can I replace Greek yogurt with?
Sour cream or a non-dairy yogurt alternative can replace Greek yogurt without impacting the texture too much.

Can I make this into muffins?
Yes! Pour the batter into a muffin tin and bake it for about 18-22 minutes, checking for doneness.

How can I enhance the lemon flavor?
Consider adding a simple lemon glaze on top made from powdered sugar and lemon juice for extra zing!

Lemon Blueberry Loaf

A bright, zesty loaf bursting with fruity goodness, perfect for breakfast or a snack, easy to make, and deliciously moist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose flour Can substitute with gluten-free flour.
• 1 cup Granulated sugar Adjust to taste.
• 2 teaspoons Baking powder Essential for rising.
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt Enhances flavor.

Wet Ingredients

• 1 cup Greek yogurt Can substitute with sour cream.
• 1/4 cup Lemon juice Freshly squeezed preferred.
• 1 tablespoon Lemon zest Use a microplane for fine zesting.
• 2 large Eggs Room temperature preferred.
• 1/2 cup Butter Melted; can substitute with coconut oil.

Add-ins

• 1 cup Blueberries Fresh or frozen.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix the Greek yogurt, lemon juice, lemon zest, and eggs. Stir in the melted butter until smooth.
4. Pour the wet mixture into the dry ingredients and fold together until just combined.
5. Gently fold in the blueberries.
6. Transfer the batter into the prepared loaf pan and spread it evenly.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
2. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature. For a twist, top with cream cheese or powdered sugar. Store in an airtight container for up to 5 days or freeze for up to 3 months.