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Blueberry Lemon Loaf: The Ultimate Moist & Easy Quick Bread Recipe

This blueberry lemon loaf combines bright citrusy lemon flavor with juicy blueberries in a moist, easy-to-make quick bread perfect for any occasion. It's a bakery-quality treat made with simple pantry ingredients that delivers sophisticated flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ¼ cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest

Method
 

Instructions
  1. Prepare the ingredients - Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  2. Coat the blueberries - Toss fresh blueberries with 1 tablespoon of flour until lightly coated to prevent sinking during baking.
  3. Cream butter and sugar - Beat softened butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, then mix in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
  4. Combine wet and dry ingredients - Gradually add dry ingredients to wet mixture, mixing just until combined. Gently fold in flour-coated blueberries.
  5. Bake to perfection - Pour batter into prepared loaf pan and smooth top. Bake 50-60 minutes until toothpick inserted comes out clean.
  6. Make the glaze and serve - While loaf cools, whisk together powdered sugar, lemon juice, and lemon zest for glaze. Cool loaf 15 minutes in pan, then transfer to wire rack to cool completely. Drizzle with lemon glaze before serving.

Notes

Use fresh lemon juice and zest for best flavor. Don't overmix batter to keep loaf tender. Coat blueberries with flour to prevent sinking. Test for doneness at 50 minutes. Cool properly in pan before transferring to wire rack.