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Blueberry Lemon Loaf

Blueberry Lemon Loaf

  • Author: Audrey
  • Total Time: 1 HOUR 20 MINUTES
  • Yield: 12 slices 1x


Spoil yourself in a world packed with flavors and enchanting scents as you savor our Blueberry Lemon Loaf. This recipe glorifies the medley of lemons and plump blueberries coming together in a soft moist loaf that will certainly satisfy your taste buds. Whether you’re searching for a breakfast choice, a comforting dessert, or a quick snack our Blueberry Lemon Loaf assures an experience that’s both lively and indulgent– a treat that brings back memories while also kindling excitement.



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


1 cup (125g) confectioners’ sugar

2 tbsp. water, at room temperature


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.


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.


To create a gluten-free version of the Blueberry Lemon Loaf you can replace the typical all-purpose flour with a top-notch gluten-free flour mix. Make sure the blend contains a combination of flour such as rice flour, tapioca flour and potato starch to achieve the best texture. Additionally, double check that all other ingredients, including baking powder and any pre made items are certified gluten-free. Welcome the flavors and appreciate a wonderful baking experience with this adjusted recipe that caters to those following a gluten-free diet.

  • Prep Time: 15 MINUTES
  • Cook Time: 1 HOUR 5 MINUTES