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Blueberry Lemon Loaf Recipe - Moist Citrus Berry Quick Bread

This Blueberry Lemon Loaf combines sweet berries with bright citrus flavors to create a moist, tender quick bread perfect for any occasion. The tart lemon perfectly balances the sweet blueberries, resulting in a delightful flavor profile that appeals to all ages.
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Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice
  • ½ cup plain yogurt or sour cream
  • 1 ½ 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. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in the lemon zest.
  4. Combine the lemon juice and yogurt in a small bowl. Alternately add the flour mixture and yogurt mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined - do not overmix.
  5. Toss the blueberries with 1 tablespoon of flour to prevent sinking. Gently fold the coated blueberries into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.

Notes

Room temperature ingredients ensure even mixing. Don't overmix to prevent toughness. Coat blueberries in flour to prevent sinking. Cool completely before slicing for clean cuts. Store in airtight container for up to 3 days.