🍋 Lemon Blueberry Loaf: A Moist, Zesty Favorite for Every Kitchen
“I need 100 people to say ‘yummy 😋’ so I can add their names to the Active Member List.” — this isn’t just a post; it’s a vibe. And it’s easy to understand why this recipe is worth getting excited over. This Lemon Blueberry Loaf is moist, tender, bursting with bright citrus flavor, and studded with juicy blueberries.
It’s a coffee shop–style loaf that’s easy enough to make at home. Whether served for brunch, snack, dessert, or a thoughtful gift, this loaf delivers flavor and nostalgia in every bite. Below, you’ll find all the baking tips, health insights, nutrition info, FAQs, and pro tricks you need to make it perfectly.
📝 Ingredients You’ll Need
- 1½ cups + 1 Tbsp all-purpose flour (divided)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh or frozen blueberries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp lemon zest (from 1 large lemon)
- 2 Tbsp lemon juice (freshly squeezed)
- ½ cup milk (whole or 2%)
- 1 tsp vanilla extract
Chef Ina Garten’s Tip:
“Tossing blueberries in a bit of flour before folding into batter keeps them from sinking. It’s a small trick that makes a big difference.”
👩🍳 How to Make Lemon Blueberry Loaf
- Prep oven & pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk 1½ cups flour with baking powder and salt.
- Toss berries: In a small bowl, toss blueberries with remaining 1 Tbsp flour. Set aside.
- Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs & flavor: Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Combine wet & dry: Add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in berries: Gently fold in floured blueberries.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let loaf cool in the pan for 10 minutes, then remove and cool fully on a wire rack.
Optional glaze: Mix 1/2 cup powdered sugar with 1 Tbsp lemon juice and drizzle over cooled loaf for extra zing.
🍽 Serving Ideas
- Serve with a cup of tea or coffee for a relaxing afternoon treat
- Top with Greek yogurt and extra blueberries for breakfast
- Pair with whipped cream or lemon curd for dessert
- Freeze in slices for quick snacks
📊 Nutrition & Health Benefits
| Nutrient | Per Slice (1/10 loaf) | Benefit |
|---|---|---|
| Calories | ≈ 250–270 kcal | Energy-rich, satisfying snack or dessert |
| Protein | ≈ 4 g | From eggs and milk |
| Carbs | ≈ 35 g | Provides quick energy |
| Sugar | ≈ 18 g | Includes natural fruit sugar + added sugar |
| Fat | ≈ 11 g | From butter — contributes to flavor and texture |
| Vitamin C | ≈ 8–10% DV | Lemon juice + zest support immunity |
| Fiber | ≈ 1–2 g | From blueberries and flour |
🧠 Health & Safety Tips
- Use fresh lemon: Bottled lemon juice lacks flavor and nutrients
- Choose unsalted butter: Allows for better flavor control
- Check doneness: Insert a skewer into the center; it should come out clean
- Store properly: Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days
- Freeze for later: Wrap individual slices and freeze for up to 2 months
Chef Gordon Ramsay’s Note:
“Balance is everything — tart lemon and sweet blueberries play off each other brilliantly. Let each shine.”
🔁 Variations & Substitutions
- Gluten-free: Substitute with 1:1 gluten-free baking flour
- Dairy-free: Use plant-based butter and almond milk
- Vegan: Use flax eggs and dairy-free substitutes
- Low sugar: Reduce sugar to ¾ cup and add more lemon zest for flavor
- Mini loaves: Use mini loaf pans and reduce baking time to 25–30 minutes
❓ 10 Most Asked Questions
- Can I use frozen blueberries?
Yes — do not thaw before adding, just toss in flour and fold in gently. - Can I make this into muffins?
Absolutely! Bake at 350°F for 18–22 minutes. - What if I don’t have lemon zest?
Use extra lemon juice, but zest provides the most aroma and flavor. - How do I avoid overmixing?
Mix just until combined after adding dry ingredients — a few lumps are fine. - Can I add a crumb topping?
Yes — mix ¼ cup flour, 2 Tbsp butter, 2 Tbsp brown sugar and sprinkle on top before baking. - What’s the best way to store it?
Airtight container at room temp for 2 days or refrigerate up to 5 days. - Why did my loaf sink?
Underbaking or overmixing can cause sinking — test doneness with a toothpick. - Can I use Greek yogurt instead of milk?
Yes — it adds moisture and slight tang. - Can I double the recipe?
Yes — divide into two loaf pans and bake both at the same time. - Is it freezer-friendly?
Definitely! Wrap tightly and freeze up to 2 months. Thaw at room temp.
🔗 Related Recipes from FreshTonerHungar.com
- Classic Banana Bread Loaf — a moist, sweet loaf that’s perfect with coffee
- Strawberry Lemon Muffins — a fruity, portable snack
- Blueberry Cream Cheese Bars — decadent and easy to make
🌟 Final Thoughts
This Lemon Blueberry Loaf is more than a recipe — it’s a celebration of sunshine, sweetness, and simplicity. Whether you bake it to share, to snack on, or just because, it’s guaranteed to make your day brighter.
And hey — if you’re one of those 100 people ready to say “yummy 😋”, now’s the perfect time to preheat that oven and bake your way into the Active Member List!
💬 Want a printable version, low-carb adaptation, or mini muffin format? Just let me know!
