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Ultimate Lemon Blueberry Loaf Recipe: Moist Bakery-Style Quick Bread

This ultimate lemon blueberry loaf combines the bright, zesty flavor of fresh citrus with sweet, bursting blueberries in a wonderfully moist quick bread that's perfect for any occasion. The moist crumb and tender texture come from careful ingredient balance and simple techniques that anyone can master.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup plain yogurt or sour cream
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the yogurt, lemon juice, lemon zest, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  8. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf.

Notes

Coating blueberries in flour prevents sinking. Use fresh lemons for best flavor. Do not overmix batter. Stores well in airtight container or freezes beautifully.