Blueberry Lemon Loaf Recipe

I really believe this easy blueberry lemon loaf recipe is one of the very best. This simple bake takes the classic combination of bright lemon and sweet blueberries and elevates it with a delicate lavender vanilla bean glaze. It’s easy enough for a weeknight bake, yet special enough for weekend brunch or gifting. We’re skipping fussy techniques and focusing on a moist, tender crumb loaded with flavor. This blueberry lemon loaf recipe is perfect for families because it’s so quick to throw together. The lavender glaze adds a delicate floral note without tasting soapy or overpowering. Get ready to impress your family and friends with a loaf that looks as good as it tastes.

Ingredients

• All-Purpose Flour: Use 2 cups (250 g) of all-purpose flour for the base structure. Sifting before measuring (or lightly spooning into the cup) prevents a dense loaf. A 1:1 gluten-free baking blend can be substituted successfully if needed for this blueberry lemon loaf recipe.
• Sugar, Leavening, and Salt: 1 cup (200 g) granulated sugar provides sweetness and moisture retention. 2 teaspoons (10 g) baking powder is essential for a high-rising quick bread. 1/2 teaspoon (3 g) fine sea salt balances the sweetness and enhances the overall flavor.
• Wet Ingredients: Use 2 large eggs at room temperature for better batter cohesion. 1/2 cup (120 ml) whole milk adds richness to the crumb; non-fat milk or dairy-free alternatives will also work. 1/4 cup (60 ml) unsalted butter, melted and cooled, and 1/4 cup (60 ml) neutral vegetable oil provide moisture and tender texture.
• Lemon Flavoring: The zest of 2 large lemons (about 2 tablespoons) provides the primary lemon flavor; use a microplane for fine zest. 1/4 cup (60 ml) fresh lemon juice adds essential acidity and moisture. 1 teaspoon (5 ml) alcohol-free vanilla extract complements the lemon without overpowering it.
• Blueberries: 2 cups (300 g) fresh blueberries are preferred for best results in this recipe. Rinse and lightly pat them dry before use. Tossing the berries in a small amount of flour prevents them from sinking to the bottom during baking. If I use frozen berries, I keep them frozen and flour them lightly before folding them in.
• Lavender Vanilla Glaze Ingredients: 2 cups (240 g) powdered sugar, sifted, forms the base of the glaze. 3 tablespoons (45 ml) fresh lemon juice adds brightness to the glaze. 1 teaspoon (5 g) culinary dried lavender buds, finely ground, provides the delicate floral note (use a spice grinder or mortar and pestle). 1 teaspoon (5 ml) vanilla bean paste adds rich vanilla flavor and attractive black specks to the glaze.

Instructions

1. Prep for Baking: Preheat your oven to 350°F (180°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal. This ensures the loaf doesn’t stick and releases cleanly after baking.
2. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk thoroughly for about 30 seconds to distribute the baking powder evenly throughout the dry mix.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the 2 large eggs, 1/2 cup whole milk, 1/4 cup melted butter, 1/4 cup vegetable oil, lemon zest, lemon juice, and vanilla extract. Ensure your eggs and milk are at room temperature to prevent the melted butter from re-solidifying when mixed.
4. Combine Batter: Pour the wet ingredients from step 3 into the dry ingredients from step 2. Mix gently with a spatula until the ingredients are *just* combined; do not overmix. A few lumps are okay. If the batter looks thick and dry, splash in 1-2 Tbsp milk before folding in the blueberries.
5. Fold in Blueberries: Gently fold in the floured blueberries until evenly distributed throughout the batter. Be careful not to smash the berries during this process, as they will release excess moisture and color into the batter. This blueberry lemon loaf recipe relies on gentle handling to keep the berries intact.
6. Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the remaining bake time.
7. Cool Completely: Let the loaf cool in the pan for 15 minutes on a wire rack to prevent a soggy bottom. Carefully invert the loaf onto the rack to finish cooling completely. Do not apply the glaze until the loaf is totally cool (at least 1 hour).
8. Make the Lavender Glaze: While the loaf cools, prepare the glaze by whisking together the sifted powdered sugar, 3 tablespoons lemon juice, ground lavender buds, and vanilla bean paste in a medium bowl. The glaze should be thick but pourable; adjust the consistency by adding a few drops of water/milk (if too thick) or a little more powdered sugar (if too thin).
9. Glaze and Garnish: Place the fully cooled loaf (still on the wire rack) over a large baking sheet (to catch drips). Pour the glaze evenly over the top, allowing it to coat the surface and drip down the sides. Garnish immediately with fresh lemon zest and whole lavender buds for visual contrast and aroma.
10. Serve: Let the glaze set for at least 30 minutes, or until firm to the touch. Slice into thick pieces to serve this blueberry lemon loaf recipe.

Tips for a Better Blueberry Loaf

A quick bread’s success hinges on a few simple techniques. Avoid overmixing the batter, which develops gluten and makes the texture tough instead of tender and fluffy. Ensure all your ingredients are at room temperature, especially the eggs and milk, as this creates a smoother batter that incorporates better with the melted butter. Flouring the berries is essential; I toss them lightly in a tablespoon of flour to keep them suspended evenly throughout the blueberry lemon loaf while baking. Always check for doneness using a skewer or toothpick inserted into the thickest part of the loaf. If the skewer comes out clean, it’s done. If it comes out sticky, continue baking in 5-minute increments.

Storage and Make-Ahead Notes

For the best presentation of your blueberry lemon loaf recipe, allow it to cool completely before applying the glaze; this prevents the glaze from melting and keeps the loaf fresh-looking. Store leftover slices in an airtight container at room temperature for up to 3 days. To freeze a loaf for future quick meals, wrap the unglazed loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw completely and then add the glaze just before serving.

Variations and Swaps

You can easily substitute blackberries or raspberries for the blueberries in this blueberry lemon loaf recipe. Keep the total volume at 2 cups for proper structure. If you prefer to skip the lavender in the glaze, simply increase the lemon juice and add extra lemon zest for a bright, simple lemon glaze. To make this blueberry lemon loaf dairy-free, substitute the whole milk with an equal amount of almond milk or oat milk, and use a dairy-free butter substitute.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can. Do not thaw them first; use them directly from the freezer and toss them in flour as directed. Add 5-10 minutes to the total baking time, as frozen berries lower the overall batter temperature.

Why did my blueberries sink to the bottom?

This usually happens if you didn’t toss the blueberries in flour before adding them to the batter. The flour creates a coating that helps suspend them in the batter during baking. For this blueberry lemon loaf recipe, flouring the berries is key.

Why did my loaf turn green/purple?

This occurs when the blueberry skins burst during mixing, releasing their color into the batter. To avoid this, fold in the berries very gently and minimize mixing.

How do I get a high-domed loaf top?

Ensure your baking powder is fresh, and don’t overmix. Baking at 350°F is standard for quick breads, and I always make sure my oven is fully preheated for the best results.

Conclusion

This easy blueberry lemon loaf recipe is a favorite for good reason—it’s simple to make and always feels like a special treat. The combination of tart lemon, sweet berries, and the delicate floral notes of the lavender glaze makes this version truly unique. Save this recipe for your next family brunch, and don’t forget to save it on Pinterest for quick meal inspiration.

blueberry lemon loaf recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Madison Clarke
• Total Time: 80 minutes
• Yield: 10–12 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This moist blueberry lemon loaf features a tender crumb packed with fresh berries and finished with a delicate lavender vanilla bean glaze, perfect for brunch or gifting.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1/4 cup melted unsalted butter
• 1/4 cup vegetable oil
• 2 tablespoons lemon zest (from 2 large lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating berries)
• 2 cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice (for glaze)
• 1 teaspoon finely ground dried lavender buds
• 1 teaspoon vanilla bean paste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Oven and Pan: Preheat oven to 350°F (180°C). Prepare a 9×5 inch loaf pan by greasing and flouring or lining with parchment paper.
2. Mix Dry Ingredients: Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
3. Mix Wet Ingredients: In a separate medium bowl, combine room-temperature eggs, milk, melted butter, oil, lemon zest, lemon juice, and vanilla extract.
4. Combine Batter and Berries: Gently fold the wet mixture into the dry ingredients until just combined; do not overmix. Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
5. Bake Loaf: Pour batter into the prepared pan and bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. If browning too quickly, loosely tent with foil.
6. Cool Loaf: Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour) before glazing.
7. Prepare Glaze: Whisk together sifted powdered sugar, lemon juice, ground lavender, and vanilla bean paste until smooth. Adjust consistency with water or more powdered sugar as needed.
8. Glaze and Serve: Drizzle the glaze over the completely cooled loaf. Let the glaze set for at least 30 minutes before slicing and serving.

Notes

To achieve a tender texture and high rise, avoid overmixing the batter and use room-temperature ingredients. Flouring the berries helps prevent them from sinking to the bottom. Store the unglazed loaf in the freezer for up to 3 months; store leftover glazed slices at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 35 g
• Sodium: 115 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 7 mg