Easy Blueberry Lemon Loaf

This Blueberry Lemon Loaf brings a burst of citrus with every bite and is flecked with juicy blueberries throughout a soft crumb. The quick batter comes together in minutes and bakes up golden while your kitchen fills with a fresh lemony aroma. With a simple glaze for shine and tang this loaf is a bright and cheerful sweet for breakfast snack or dessert and has rescued more than one of my slow mornings.

The first time I made this loaf my youngest insisted it tasted like sunshine on a plate and I now double the batch so we have leftovers for the next day

Ingredients

• All-purpose flour: brings structure and a tender crumb sift or spoon into your cup for accuracy
• Baking powder: gives the loaf lift check it is fresh for a lighter texture
• Salt: balances all the sweet and bright flavors use fine sea salt for best dispersion
• Brown sugar: adds subtle caramel notes and deeper moisture look for soft fresh brown sugar
• White sugar: boosts sweetness and keeps the crumb light use organic if you can
• Lemon zest: the key for bright lemon flavor zest over the sugar so you catch every oil
• Greek yogurt: creates a moist and springy bread choose whole milk for richness
• Extra-virgin olive oil: the secret for plush texture and subtle flavor pick a mild fruity variety
• Eggs: provide structure and richness use large eggs at room temperature
• Vanilla extract: rounds out the flavors use pure vanilla for best taste
• Blueberries: bring sweet juicy bursts fresh gives better structure but frozen works just as well
• Powdered sugar: makes a smooth glaze sift to avoid lumps
• Fresh lemon juice: brightens the glaze for a tangy finish use real lemons

Step-by-Step Instructions

Prep the Pan and Oven:

Start by preheating your oven to 350 degrees Fahrenheit and generously greasing a nine by five inch loaf pan with olive oil to prevent sticking and give a golden exterior

Mix Dry Ingredients:

In a medium bowl whisk together the all-purpose flour baking powder and salt for even blending and lump free batter

Infuse Sugar with Lemon:

In a large bowl combine both sugars and the lemon zest then use your fingertips to rub the zest into the sugar this draws out the lemon oil and intensifies the aroma and flavor

Blend Wet Ingredients:

Add the Greek yogurt olive oil eggs and vanilla extract into the sugar mixture whisking slowly until everything is emulsified and completely smooth for an even crumb later

Combine Batter:

Add the dry ingredients gradually to the wet stirring gently by hand just until incorporated no more this keeps the loaf tender and prevents over mixing

Add Blueberries:

Gently fold in the blueberries using a spatula to keep them whole and evenly dispersed through the thick batter which helps prevent sinking

Bake the Loaf:

Pour the batter into the prepared loaf pan smoothing the top lightly with a spatula then bake for forty to fifty minutes until a toothpick inserted into the center comes out clean with only a few moist crumbs

Prepare Lemon Glaze:

While the loaf bakes whisk the powdered sugar with fresh lemon juice in a small bowl until you have a shiny pourable glaze adjusting the lemon juice for your preferred consistency

Cool and Glaze:

Let the baked loaf cool completely in the pan for easy removal then transfer to a rack and drizzle the lemon glaze over before slicing and serving

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One of my favorite parts is rubbing lemon zest into the sugar because the kitchen smells instantly like a sunny day and it takes me right back to baking with my grandmother who always said zesting lemons was her secret to a cheerful loaf

Storage Tips

This loaf stays moist at room temperature when loosely covered with foil or wax paper for up to three days. For longer storage wrap tightly in plastic and freeze slices individually so you can thaw just one at a time. If you find the glaze has softened after a day a quick ten second warm in the microwave brings back its sparkle.

Ingredient Substitutions

If Greek yogurt is unavailable you can use sour cream or even whole milk plain regular yogurt. For a dairy free loaf try a thick plant based yogurt and use a light olive oil. You can swap in white whole wheat flour for up to half the all-purpose if you want more fiber but expect a heartier texture.

Serving Suggestions

Serve this loaf for brunch sliced into thick pieces with extra fresh blueberries on the side. I like to add a dollop of mascarpone or whipped cream to elevate it into a proper dessert. It is also sturdy enough to pack into lunchboxes which makes it a hit for road trips.

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Cultural Context

Blueberry lemon loaves like this are inspired by European citrus cakes where olive oil and yogurt keep cakes plush but not overly sweet. This easy version borrows from French and Mediterranean baking for simple ingredients and direct flavor but with all the comfort of an American quick bread.

Recipe FAQs

→ How should I store a blueberry lemon loaf?

Keep it in an airtight container at room temperature for up to two days or refrigerate for longer freshness. Let it return to room temperature before serving for best texture.

→ Can I use frozen blueberries instead of fresh?

Yes, both fresh and frozen blueberries work well. If using frozen, do not thaw before adding to the batter to prevent extra moisture.

→ What can I use instead of Greek yogurt?

Plain yogurt or sour cream are good substitutes, bringing similar moisture and tang to the loaf.

→ Should I use extra-virgin olive oil or another oil?

Extra-virgin olive oil adds subtle flavor and moisture. Neutral oils like canola or vegetable oil also work if you prefer a milder taste.

→ How do I get the lemon flavor to stand out more?

Increase the lemon zest or add a small amount of lemon extract. You can also boost the tanginess with more fresh lemon juice in the glaze.