Lemon Blueberry Loaf
This Lemon Blueberry Loaf is moist, tender, and packed with fresh lemon flavor and juicy blueberries. Topped with a sweet lemon icing drizzle, it’s perfect for brunch, spring gatherings, or dessert!
Servings 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup plain greek yogurt or sour cream
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- 1 tbsp 1 tablespoon flour for tossing blueberries
For Lemon Drizzle:
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1/2 tsp lemon zest optional
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Add half of the dry ingredients to the batter, then stir in Greek yogurt. Add remaining dry ingredients and stir until just combined.
- Toss blueberries with 1 tablespoon flour (this prevents sinking). Gently fold into batter.
- Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled loaf. Let glaze set before slicing.
