Lemon Blueberry Loaf
This delicious Lemon Blueberry Loaf is incredibly comforting, especially when it’s filled with fresh fruit and bright citrus flavor. It is moist, soft, and bursting with juicy blueberries in every bite. The fresh lemon zest adds a light, refreshing flavor that pairs perfectly with the sweetness of the berries.
This loaf is not overly sweet and heavy, one of the best things about this loaf is the addition of Greek yogurt, which keeps the cake tender and moist without making it dense and heavy. Combined with olive oil instead of butter, the result is a beautifully soft, crumb and slightly rich flavor that works perfectly with the lemon.
I live in Canada and we are patiently waiting for spring, I love to romantice and pretend spring is already here as I baked this beautiful Lemon Blueberry Loaf. The drizzled simple lemon glaze brings this loaf to another level. It adds a sweet and tangy finish that makes the loaf feel a little more special while still keeping it simple and homemade.
Fresh blueberries work wonderfully in this recipe, but frozen blueberries can also be used if that’s what you have on hand. Either way, they add little bursts of sweetness throughout the loaf. I love to use fresh picked blueberries when in season.
Serve thick slices for breakfast with a cup of hot coffee, pack them into lunchboxes for your next picnic, or enjoy a slice as a cozy dessert. However you serve it, this Lemon Blueberry Loaf is sure to become a favorite in your kitchen.
What You’ll Need:
- All-purpose flour – Measure using the spoon and level method so the flour doesn’t get packed into the measuring cup, which can make the bread too dense.
- Baking powder and eggs – These help the loaf rise and become light and fluffy while baking.
- Sugar – Adds the perfect amount of sweetness to balance the flavors.
- Whole milk Greek yogurt – Similar to using sour cream in baked goods, Greek yogurt keeps the loaf soft and moist while adding a slight tang.
- Extra virgin olive oil – Provides richness and moisture. Its subtle fruity flavor works beautifully here, but a neutral oil can be used if preferred.
- Lemon zest – Brings a fresh, bright lemon flavor to the loaf.
- Vanilla extract – Adds warmth and depth to the overall flavor.
- Sea salt – Enhances and balances all the other ingredients.
Instructions:
- Preheat your oven to 350F (175C). Lightly grease an 8X4 inch or 9X5 inch loaf pan and set it aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk together until evenly mixed.
- In a large bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers until fragrant. This helps release the lemon oils and enhances the flavor. Add yogurt, olive oil, eggs, and vanilla extract, then whisk everything together until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Gently fold in the blueberries. The batter will be fairly thick.
- Transfer the batter to the prepared loaf pan and spread the top evenly with a spatula. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool completely in the pan before removing it. Finish by drizzling lemon glaze over the top before slicing and serving. By using icing sugar and lemon juice.
Lemon Blueberry Loaf Recipe Tips:
- Don’t overmix: For a light and fluffy loaf, mix the wet and dry ingredients together until they’re just combined. Do not use a hand mixer just use a wooden spoon or spatula. Overmixing will start to activate the gluten in the flour, resulting in a dense loaf.
- The batter will be thick: It should be thick, the Greek yogurt adds a lot of the moisture to this loaf. Because of this, the batter is on the thicker side, but it still bakes beautifully.
- Let the loaf cool before adding the glaze: It’s hard to be patient as you just want to eat the loaf right away, but letting the loaf cool before glazing will prevent the glaze to melt and lose its white color and seep into the loaf.
- Other berries work well too: It is delightful with all sorts of berries. Try folding in raspberries, blackberries, or strawberries cut into 1/4 inch chunks.
Storage:
- This Lemon Blueberry Loaf keeps well in an airtight container at room temperature for up to 3 days.
- It also freezes well. I recommend slicing the loaf before freezing so that you can defrost individual slices for a quick breakfast or snack.
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Lemon Blueberry Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350F (175C). Lightly grease an 8X4 inch or 9X5 inch loaf pan and set it aside.
- In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk together until evenly mixed.
- In a large bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers until fragrant. This helps release the lemon oils and enhances the flavor. Add yogurt, olive oil, eggs, and vanilla extract, the whisk everything together until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring just until incorporated. Gently fold in the blueberries. The batter will be fairly thick.
- Transfer the batter to the prepared loaf pan and spread the top evenly with a spatula. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool completely in the pan before removing it. Finish by drizzling lemon glaze over the top before slicing and serving. By using icing sugar and lemon juice.
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