A Lemon Blueberry Loaf is a classic, beloved treat that perfectly balances the bright, tangy flavor of lemon with the sweet, juicy burst of blueberries. It’s a versatile recipe that can be a cake, a quick bread, or even muffins.
Here is a detailed, bakery-style recipe that ensures a moist, tender crumb, a burst of lemon flavor, and blueberries that stay suspended throughout the loaf.
The Ultimate Lemon Blueberry Loaf
This recipe uses a combination of butter and oil for maximum moisture and flavor, and a lemon syrup soak for an intense citrus punch.
Yields: 1 standard 9×5 inch loaf
Prep Time: 20 minutes
Cook Time: 50-65 minutes
Cooling Time: 1+ hours
Ingredients
For the Loaf:
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (200g) granulated sugar
Zest of 2 large lemons
½ cup (1 stick / 113g) unsalted butter, at room temperature
¼ cup (60ml) neutral oil (vegetable, canola, or avocado)
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup (120ml) whole milk, plain yogurt, or buttermilk, at room temperature
1 ½ cups (210g) fresh blueberries or frozen blueberries (do not thaw)
1 tbsp all-purpose flour (for coating blueberries)
For the Lemon Soak (Optional but Highly Recommended):
2 tbsp fresh lemon juice
2 tbsp granulated sugar
For the Lemon Glaze (Optional):
1 cup (120g) powdered sugar, sifted
1.5 – 2 tbsp fresh lemon juice
1 tsp lemon zest (optional for texture)
Instructions
