First of all, thank you so much for being here! I love sharing recipes that fill the house with comforting aromas and bring joy to the heart. Today’s recipe is a true gem — a Lemon Blueberry Loaf that’s soft, fragrant, and full of bright citrus flavor with juicy pops of blueberries in every bite.
If you love desserts that are light, fresh, and bursting with flavor, this loaf will absolutely win you over!
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🍋 About the Recipe
This Lemon Blueberry Loaf is the perfect balance of citrusy tang and natural sweetness. It’s tender, moist, and delightfully aromatic — ideal for breakfast, brunch, or an afternoon treat with tea or coffee.
🌟 Why You’ll Love This Recipe
- Simple and beginner-friendly — no fancy skills required!
- Versatile: great for breakfast, snack, or dessert.
- Visually stunning: the yellow lemon contrasts beautifully with the vibrant blueberries.
- Fresh and fragrant: your kitchen will smell heavenly while it bakes!
🍰 Flavor & Benefits
Each slice offers a burst of freshness — bright lemon zest and juice paired with the juicy sweetness of blueberries. Greek yogurt keeps it moist and adds a touch of protein and creaminess.
🧺 Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- ½ cup plain Greek yogurt
- 1 cup fresh blueberries (or frozen, thawed, and drained)
- Optional: extra lemon zest and powdered sugar for garnish
🔪 Tools You’ll Need
- 1 loaf pan (8x4 or 9x5 inches)
- Mixing bowls (medium and large)
- Hand or stand mixer
- Spatula
- Fine grater or zester
🧁 Substitutions & Additions
- Whole wheat flour for a more wholesome version.
- Coconut oil instead of butter for a subtle tropical twist.
- Swap berries: use raspberries or blackberries instead.
- Add a glaze: drizzle a simple lemon glaze (powdered sugar + lemon juice) once it cools.
👩🍳 Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla, lemon zest, and lemon juice; beat until combined.
- Stir in the Greek yogurt and mix well.
- Gradually add the dry ingredients until a smooth batter forms.
- Gently fold in the blueberries (tossed with a bit of flour to prevent sinking).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or add a drizzle of lemon glaze before serving.
🍽️ What to Serve With It
This loaf pairs beautifully with:
- A cup of chamomile or mint tea.
- Greek yogurt and fresh fruit.
- A scoop of vanilla or lemon ice cream for dessert.
💡 Tips for the Perfect Loaf
- Lightly coat blueberries with flour before adding them to the batter to prevent sinking.
- Do not overmix the batter; this keeps the loaf soft and fluffy.
- Store the loaf properly to retain its moist texture.
🧊 Storage Instructions
- Room temperature: up to 3 days in an airtight container.
- Refrigerated: up to 6 days.
- Frozen: up to 2 months (wrap tightly in plastic wrap, then in a freezer bag).
ℹ️ General Information
- Total time: 1 hour 10 minutes
- Servings: 8–10 slices
- Difficulty: Easy
❓ Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just thaw and drain them well before adding.
Can I use regular yogurt instead of Greek yogurt?
Absolutely — just make sure it’s plain and unsweetened.
Can I make it gluten-free?
Yes, replace the flour with a good-quality gluten-free blend.
💛 Conclusion
This Lemon Blueberry Loaf is proof that simple ingredients can create extraordinary flavor. It’s bright, moist, and absolutely delightful — perfect to share with friends or enjoy all to yourself!
🍑 More Recipes You’ll Love
- Rustic Peach and Almond Galette
- Mini Lemon Meringue Tarts
- Blueberry Banana Bread
📸 Share Your Creation!
If you try this recipe, leave a comment or share your photo on Pinterest — I’d love to see your version! 💛
🧾 Nutritional Information (per slice, approx.)
- Calories: 280 kcal
- Fat: 12 g
- Carbohydrates: 38 g
- Sugars: 22 g
- Protein: 5 g
Lemon Blueberry Loaf
Ingredients
Method
- Preheat your oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla, lemon zest, and lemon juice; beat until combined.
- Stir in the Greek yogurt and mix well.
- Gradually add the dry ingredients until a smooth batter forms.
- Gently fold in the blueberries (tossed with a bit of flour to prevent sinking).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or add a drizzle of lemon glaze before serving.
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