Lemon Blueberry Loaf 🍋🫐
A moist, citrusy pound cake bursting with juicy blueberries and topped with a sweet lemon glaze—perfect for brunch or tea time!
Ingredients
For the Loaf:
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1 ½ cups (190g) all-purpose flour (+ 1 tbsp for tossing blueberries)
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1 tsp baking powder
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½ tsp salt
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½ cup (115g) unsalted butter, softened
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¾ cup (150g) granulated sugar
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2 large eggs, room temperature
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1 tbsp lemon zest
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2 tbsp lemon juice
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½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)
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1 cup fresh blueberries (or frozen, unthawed)
For the Lemon Glaze:
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½ cup (60g) powdered sugar
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1–2 tbsp lemon juice
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½ tsp lemon zest
Instructions
1. Prep the Loaf
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
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Toss blueberries with 1 tbsp flour (to prevent sinking).
2. Make the Batter
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Whisk flour, baking powder, and salt.
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In another bowl, beat butter + sugar until fluffy. Add eggs one at a time, then lemon zest and juice.
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Alternate adding dry ingredients and buttermilk, mixing just until combined.
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Gently fold in blueberries.
3. Bake
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Pour batter into the pan. Bake 50–60 mins until a toothpick comes out clean.
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Cool in the pan 10 mins, then transfer to a wire rack.
4. Glaze & Serve
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Whisk powdered sugar, lemon juice, and zest. Drizzle over cooled loaf.
Tips for Success
✔ Use room temp ingredients for even mixing.
✔ No buttermilk? Substitute with ½ cup milk + ½ tbsp lemon juice (let sit 5 mins).
✔ Extra lemon flavor? Brush warm loaf with 1 tbsp lemon syrup (1 tbsp sugar + 1 tbsp lemon juice, heated).
Why You’ll Love This
✅ Bright, tangy-sweet flavor with bursts of juicy berries.
✅ Stays moist for 3 days (wrap tightly at room temp).
✅ Easy to customize—swap blueberries for raspberries or poppy seeds!
Serve with: Tea, coffee, or a dollop of whipped cream.
Want a healthier version? Use ½ whole wheat flour and reduce sugar to ½ cup. 😊
Need gluten-free? Swap flour for GF 1:1 blend. 🌾