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Amazing Lemon Blueberry Loaf That Never Fails in 50 Minutes

Lemon Blueberry Loaf That Never Fails
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Follow this reliable recipe for a bright, moist Lemon Blueberry Loaf that consistently delivers a perfect crumb and bursts of fruity flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional Glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant. This releases great lemon oil.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly fluffy.
  5. Whisk in the melted butter, milk, lemon juice, and vanilla extract until just combined.
  6. Gently fold the dry ingredients into the wet ingredients. Mix only until no streaks of flour remain. Do not overmix.
  7. Gently fold in the blueberries. If using frozen, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  11. If using the optional glaze, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • For the best texture, use fresh blueberries. If using frozen, do not toss them in extra flour.
  • Rubbing the zest into the sugar builds deep lemon flavor. Do this step well.
  • Avoid opening the oven door during the first 35 minutes of baking to prevent the loaf from sinking.
  • This loaf stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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