Bright and zesty Blueberry Lemon Loaf made with fresh blueberries, tangy lemon, and a buttery crumble topping. Perfect for brunch or dessert!
Let me tell you how this Blueberry Lemon Loaf became my absolute favorite recipe. A few months ago, I had one of those mornings—you know, when the kids are running wild, the coffee machine is taking forever, and you’re questioning why you ever thought adulting was a good idea. I needed a little pick-me-up.
I spotted some blueberries in the fridge (on the verge of turning, of course) and a couple of lemons rolling around in the produce drawer. And then it hit me: blueberry and lemon together is chef’s kiss. I dug out an old recipe card, made a few tweaks, and hoped for the best.
What came out of the oven? Magic. My kitchen smelled like a bakery, the loaf looked like something straight out of a Pinterest board, and the taste? Let’s just say I “accidentally” ate two slices before anyone else even got a chance. Now, it’s my go-to recipe for lazy weekends, brunch with friends, or anytime I want to bake something that feels fancy without too much effort.
Why You’ll Love This Blueberry Lemon Loaf Recipe?
So, why is this Blueberry Lemon Loaf such a winner?
- It’s bursting with flavor. The zingy lemon and sweet blueberries are a match made in heaven.
- That crumble topping. It’s buttery, crunchy, and the best part of every slice.
- Moist and tender. Sour cream and milk make this loaf perfectly soft.
- It’s versatile. Great for breakfast, a mid-afternoon snack, or dessert with a scoop of ice cream.
- Super easy to make. No fancy tools or techniques—just simple, wholesome ingredients.
Ingredient Notes:
Every ingredient in this loaf works together like a dream team. Here’s why they’re essential:
- Blueberries: Fresh ones are ideal, but frozen works too (just don’t thaw them first!). Toss them in a little flour so they don’t all sink to the bottom.
- Lemon Zest and Juice : This is where the magic happens. Fresh lemons are non-negotiable—they add that bright, tangy flavor you just can’t fake.
- Sour Cream: The secret to a moist and tender loaf. You could sub in Greek yogurt, but sour cream really hits differently.
- Crumble Topping: The combo of flour, sugar, and butter makes a golden, crunchy topping that’s basically dessert on its own.
- Glaze: Simple but effective. A quick drizzle of sweet glaze ties everything together.
Pro Tip: Don’t skip the lemon zest—it’s where most of the lemon flavor comes from. Use a microplane grater for the best results.
How To Make Blueberry Lemon Loaf?
This loaf might look fancy, but trust me, it’s super simple. Here’s how to make it:
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Preheat and Prep
Start by preheating your oven to 375°F. Grease an 8½ x 4½-inch loaf pan with butter or cooking spray. You don’t want your masterpiece sticking to the pan! -
Make the Batter
In a bowl, mix sugar, softened butter, sour cream, an egg, lemon juice, and lemon zest until it’s smooth and creamy. In another bowl, whisk together the dry ingredients: flour, baking powder, and salt. Gradually add the dry ingredients to the wet, alternating with the milk. This keeps the batter light. Fold in most of the blueberries, but save a handful for the top—it makes it look extra pretty. -
Assemble the Loaf
Pour the batter into the prepared pan and smooth it out. Scatter the reserved blueberries over the top. Trust me, this step makes it look bakery-worthy. -
Add the Crumble
Combine flour, sugars, and a pinch of salt for the crumble topping. Add melted butter and mix until it’s crumbly but holds together when pressed. Sprinkle it generously over the batter. -
Bake to Perfection
Bake the loaf for about 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs. Let it cool in the pan for 15 minutes, then transfer it to a wire rack. -
Glaze It Up
Whisk confectioners’ sugar with water until it’s smooth and drizzle-worthy. Once the loaf has cooled completely, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Storage Options:
Got leftovers? (Unlikely, but hey, it happens.) Here’s how to keep your loaf fresh:
- Room Temperature: Store it in an airtight container for up to 2 days.
- Refrigerator: For longer storage, pop it in the fridge—it’ll stay fresh for up to 5 days.
- Freezer: Slice the loaf, wrap the slices in plastic wrap, and store them in a freezer-safe bag. They’ll last up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy.
Variations and Substitutions:
This loaf is the perfect blank canvas for your creativity. Here are some ideas:
- Try Different Berries: Raspberries, blackberries, or even a mix of berries work beautifully.
- Change the Citrus: Lime or orange zest gives a fun twist.
- Make It Dairy-Free: Use coconut yogurt instead of sour cream and almond milk in place of regular milk.
- Go Gluten-Free: A 1:1 gluten-free flour blend works like a charm.
What to Serve with Blueberry Lemon Loaf?
This loaf shines on its own, but here’s how to make it even better:
- Coffee or Tea: A slice of loaf and a hot drink? Perfect for slow mornings.
- Fresh Fruit: Add a handful of strawberries or a side of fruit salad for a fresh touch.
- Ice Cream: Warm up the loaf and serve it with a scoop of vanilla ice cream.
- Whipped Cream: A dollop on top takes it to dessert status.
Frequently Asked Questions:
Can I use frozen blueberries?
Definitely! Just toss them in a little flour before adding to the batter—it keeps them from sinking.
Why is my loaf dense?
You might’ve overmixed the batter. Stir just until the ingredients are combined to keep it light and fluffy.
Can I make this ahead of time?
Totally! It tastes even better the next day. Just store it in an airtight container, and it’s good to go.
So, what do you think? Ready to bake this Blueberry Lemon Loaf? I’d love to hear how it turns out—or if you add your own creative twist. Let’s chat in the comments!
Blueberry Lemon Loaf
Ingredients
Blueberry Lemon Loaf:
- ¾ cup 150g granulated sugar
- ¼ cup ½ stick, 57g unsalted butter, at room temperature
- ½ cup 115g sour cream, at room temperature
- 1 large egg at room temperature
- 2 tbsp. fresh lemon juice
- 2 tsp lemon zest
- 1 ½ cups 187.5g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup 122.5g whole milk, at room temperature
- 2 cups 296g fresh blueberries, divided
Crumble Topping:
- ½ cup 62.5g all-purpose flour
- ⅓ cup 67g granulated sugar
- 3 tbsp. light brown sugar
- Pinch of kosher salt
- ¼ cup ½ stick / 57g unsalted butter, melted and slightly cooled
Glaze:
- 1 cup 125g confectioners’ sugar
- 2 tbsp. water at room temperature
Instructions
Blueberry Lemon Loaf:
- First, preheat your oven to 375°F (190°C). Grease an 8½ x 4½ inch loaf pan.
- In a mixing bowl blend together the granulated sugar, softened butter, sour cream, egg, lemon juice and lemon zest until the mixture turns creamy.
- In a bowl whisk together the all-purpose flour, baking powder and kosher salt.
- Gradually add the flour mixture and room-temperature whole milk to the batter, in alternating batches. End with the flour mixture. Mix until just combined.
- Carefully fold in most of the blueberries ( 1 ¾ cups) keeping aside a handful for later use.
- Pour the batter into the loaf pan. Evenly distribute the reserved blueberries on top.
Crumble Topping:
- In a bowl combine all-purpose flour, granulated sugar, light brown sugar along with a pinch of salt. Mix everything well.
- Add melted butter that has slightly cooled down. Mix until you achieve texture.
- Sprinkle this crumble topping over the batter in the loaf pan.
Baking:
- Place the loaf pan in the oven. Bake for 65 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Ensure that there is no wet batter present.
- After baking the loaf let it cool in the pan for 15 minutes before moving it onto a wire rack to cool
For the glaze:
- Combine confectioners’ sugar and water at room temperature in a bowl. Whisk until smooth and reach the desired consistency for the glaze.
- Once the loaf has cooled drizzle the glaze over it.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
