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Moist Lemon Blueberry Loaf

Moist, lemony and bursting with juicy blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.

I froze a few leftover slices after we devoured most of the loaf. Mostly to keep my husband from polishing them off. A few days later, I was looking for something to satisfy my after-dinner sweet tooth craving and pulled out the frozen slices.  Too impatient to wait until they defrosted, I microwaved them for 20 seconds and inadvertently discovered that Lemon-Blueberry Loaf warmed-up is sublime!

Moist Lemon-Blueberry Loaf. Easily mixed with a spoon, this flavourful loaf is real treat.

My inspiration for this lemon blueberry loaf was my interest in making something a bit lighter to serve after a big Thai meal.

I searched for recipes and found 3 very similar ones by Ina Garten, Jo Cooks and Nagi from TinEats. All 3 recipes did not require a stand mixer or hand mixer – just mix with a whisk.  The recipe below is a close version of the 3 recipes with a couple of minor tweaks.

The end result is a simple, delicious super moist cake that is easy to make and full of blueberry and lemon flavor. Not super low cal, but not bad as desserts go. So grab a cup of coffee and get baking πŸ™‚

 

Tailor To Your Taste

  • To reduce calories in the loaf.
    • The recipe has an option for a lemon syrup which adds extra moistness and lemon taste, but you can leave that step out if you want.  Or alternatively, use the syrup and leave out the glaze.
    • Substitute Greek yogurt or plain [lower fat] yogurt for the sour cream.
    • Just eat half a slice πŸ™‚
  • Try blackberries or raspberries instead of blueberries.
  • Leave out the blueberries (but of course you will then have to call it Lemon Loaf! )

Tips for Lemon Blueberry Loaf

  • Be sure to toss the blueberries in flour before adding to the batter. This will ensure they don’t all sink to the bottom.
  • If the glaze is too thick, add a bit more lemon juice or water. If it’s too thin, add a bit more icing sugar.
  • The loaf is delicious warmed in the microwave for a few seconds.

How to make moist blueberry lemon loaf

Blueberries, lemon, butter, sugar, flour, baking powder, sour cream, eggs
blueberries, baking powder, sour cream, salt, sugar, flour, icing sugar, vanilla, lemons, eggs, butter
flour, salt, sugar, baking powder in bowl
Mix dry ingredients in a large bowl (except sugar)
wet ingredients and sugar in bowl
Mix wet ingredients plus sugar in separate bowl
blueberries dusted in flour in bowl
Dust blueberries with flour so they don’t sink to the bottom of the cake.
batter and blueberries in bowl
Mix wet and dry ingredients into a batter with fresh blueberries
 Lemon-Blueberry Loaf baked
Bake in loaf pan
Moist Lemon-Blueberry Loaf with glaze on cutting board
Add a lemon syrup and/or glaze if you like (see recipe instructions)
slices of Lemon-Blueberry Loaf on plate
Moist Lemon-Blueberry Loaf sliced on plate with tea cups beside it

Make Ahead

  • Store in a sealed container or ziploc bag at room temperature or in the fridge.
  • It also freezes well, well wrapped, for up to 3 months in the freezer. 

Other fruit based cakes you might like

Lemon Blueberry Loaf slices on plate

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks!

slices of lemon blueberry loaf on plate f
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4.71 from 99 votes

Moist Lemon Blueberry Loaf

Moist, lemony and bursting with blueberries, this Lemon Blueberry Loaf is perfect for a tea, shower or brunch.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Author: Cheryl

Ingredients

For Loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain or Greek yoghurt
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable or canola oil
  • 1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour flour will prevent them from sinking to bottom of the pan

For Optional Lemon Syrup

  • juice of 1 lemon mixed with 2-3 teaspoons sugar

For Simple Lemon Glaze

  • 1/2 cup icing sugar also called confectioners' sugar or powdered sugar
  • juice from 1/2 lemon
  • dash of pure vanilla extract
  • Optional: Lemon zest to sprinkle on top

Instructions

  • GET ORGANIZED: Preheat oven temperature to 350F/176.7C. Spray an 8.5 x 4.5 x 2.5 inch loaf pan (21 x 11 x 6 cm) with cooking oil (or grease with butter) and dust with flour. Zest two lemons and set aside.
  • COMBINE DRY INGREDIENTS: (except sugar) Whisk together flour, baking powder and salt in large mixing bowl.
  • COMBINE WET INGREDIENTS AND SUGAR: In a medium separate bowl, mix together sour cream eggs, sugar, lemon zest, vanilla and oil.
  • COMBINE INGREDIENTS FROM BOTH BOWLS: Add wet mixture to dry ingredients and combine with whisk. Gently fold in the blueberries mixed with flour.
  • BAKE: Pour batter into greased/floured prepared pan. Bake on middle rack for about 50-70 minutes. Since ovens vary, start checking at 50 minutes. If toothpick or tester inserted into center of loaf comes out clean, it's done. Rest cake for 10 minutes on rack, then remove cake from loaf pan and place it on rack over a pan or cutting board (something to catch any drips).
  • MAKE AND ADD LEMON SYRUP (OPTIONAL): For an even moister, more lemony loaf, poke holes in top of cake with tester or toothpick. Pour on lemon syrup to soak in. Let loaf cool on a wire rack.
  • MAKE AND ADD GLAZE: Mix together icing sugar and fresh lemon juice in a small bowl. After the loaf cools, drizzle glaze over cake. Sprinkle with lemon zest if desired. Slice and serve.

Notes

  1. Variations
    • To reduce calories in the loaf.
      • The recipe has an option for a lemon syrup which adds extra moistness and lemon taste, but you can leave that step out if you want.Β  Or alternatively, use the syrup and leave out the glaze.
      • Substitute Greek yogurt or plain [lower fat] yogurt for the sour cream.
      • Just eat half a slice πŸ™‚
    • Try blackberries or raspberries instead of blueberries.
    • Leave out the blueberries (but of course you will then have to call it Lemon Loaf! )
  2. Make Ahead: Store in an airtight container at room temperature or in the fridge. It also freezes well, well wrapped in plastic wrap, tin foil or a ziplock bag, for up to 3 months.Β 
The nutritional information is an estimate and includes the lemon syrup and glaze.Β 

Nutrition

Calories: 205kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 199mg | Potassium: 75mg | Fiber: 1g | Sugar: 24g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

Lemon Blueberry loaf, originally published in 2018, has been updated for our readers.

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Recipe Rating




49 Comments

  1. 5 stars
    I have been trying different blueberry lemon recipes for over 5 years to recreate something that I bought at our local farmers’ market. This recipe has the same flavors, but the syrup/glaze in this recipe is the Viola! that I have been looking for. Poking holes after it is baked & pouring the syrup/glaze over the cooled loaf makes the lemon and blueberries burst with flavors! I also love not using a mixing or blender! It is one that will be made on a weekly basis.

    Thank you for creating this delicious recipe!

  2. The ingredients picture shows butter?? My loaf is still in the oven. I hope it didn’t need the butter.

    1. Good catch Marcella! There is no butter in the recipe. My bad. I’ll have to reshoot the ingredient picture. Thanks for letting me know. Hope you like the loaf πŸ™‚

  3. 5 stars
    10/10!!
    Thank you for sharing your delicious recipe!! I made it 3 times now and it turned out amazing every single time!

    With lots of love,
    Toronto, Canada

  4. 5 stars
    By far and away the BEST blueberry loaf I’ve made. Moist, not too sweet, lovely hint of lemon. Ticked all the boxes. Thank you for this delicious recipe.