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Easy Blueberry Lemon Loaf Recipe - Moist Citrus & Berry Quick Bread

This blueberry lemon loaf recipe combines bright citrus flavors with sweet berries in a moist, tender quick bread that's perfect for brunch, tea time, or dessert. Using simple pantry ingredients and minimal effort, it delivers bakery-quality results with expert tips for perfect moisture and berry distribution.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then add the milk, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  6. Toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
  7. Gently fold the coated blueberries into the batter using a spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.

Notes

Moisture is key - don't overbake. Coating blueberries in flour prevents sinking. Fresh blueberries work best, but frozen can be used without thawing. Use a microplane zester for finest lemon zest distribution. Store at room temperature for 3 days or refrigerate for 5 days.