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Blueberry Lemon Loaf: The Ultimate Moist Citrus Berry Quick Bread Recipe

This blueberry lemon loaf combines sweet, tart, and moist flavors with bright citrus notes from fresh lemon zest and juice paired with juicy blueberries. The recipe delivers bakery-quality results with a tender, cake-like crumb that stays fresh for days, making it perfect for brunch, tea time, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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

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 together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt or sour cream. Mix until just combined - do not overmix.
  5. Toss the fresh 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. Bake for 50-60 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 slicing.

Notes

Coating blueberries in flour prevents sinking. Use room temperature ingredients for optimal mixing. Do not overmix the batter. Optional lemon glaze: 1 cup powdered sugar with 2-3 tablespoons lemon juice drizzled over cooled loaf.