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Sliced Lemon blueberry bread

Lemon Blueberry Loaf (Easy & Moist)

A soft and moist lemon blueberry loaf made with fresh or frozen blueberries, fresh lemon juice, and a simple lemon syrup brushed over the top. This easy quick bread is bright, flavorful, and perfect for breakfast, brunch, or coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ cup melted butter or neutral oil
  • ½ cup milk or buttermilk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries or fresh
  • 1 tbsp flour for tossing the berries
Lemon syrup
  • 2 tbsp lemon juice
  • 2 tbsp sugar
Optional lemon glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Method
 

  1. Preheat your oven to 350°F and grease or line a 9×5 loaf pan.
  2. In a bowl whisk together the flour, baking powder, and salt.
  3. In another bowl mix the sugar and eggs until smooth. Add the melted butter and stir until combined.
  4. Mix in the milk, lemon zest, lemon juice, and vanilla.
  5. Add the dry ingredients and stir just until everything comes together. The batter should be thick like muffin batter.
  6. In a small bowl toss the frozen blueberries with 1 tablespoon flour. This helps keep them from sinking to the bottom of the loaf.
  7. Gently fold the berries into the batter.
  8. Pour the batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the loaf cool in the pan for about 10–15 minutes, then remove it to a rack.

Notes

Tips for the Best Lemon Blueberry Loaf
  • Do not overmix the batter or the loaf may turn dense
  • Use room temperature eggs for a smoother batter
  • Add a few blueberries on top before baking for a prettier loaf
  • Let the loaf cool completely before adding glaze
Tips for Using Frozen Blueberries
A few small tricks make frozen berries work perfectly.
  • Don’t thaw them. Frozen berries hold their shape better when added straight from the freezer.
  • Toss them in flour. This helps keep them from sinking.
  • Fold them in gently. Too much stirring can break them and turn the batter purple.