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!
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 🙂
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 🙂
- 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
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
- Super moist banana bread (also no equipment needed)
- Best banana cake with chocolate icing (my fave)
- Apple cake recipe with bourbon caramel sauce
- Carrot and pineapple cake
- Peach tarte titin (for beginners)
- Homemade banana pudding cups (not a cake, but delish!)
- Apple and blueberry crumble
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!
Moist Lemon Blueberry Loaf
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 one large lemon and set aside (and a zest a second lemon to sprinkle on the finished loaf if you like).
- 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
- 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. 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 🙂
- Try blackberries or raspberries instead of blueberries.
- Leave out the blueberries (but of course you will then have to call it Lemon Loaf! )
- To reduce calories in the loaf.
- 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.
Nutrition
Lemon Blueberry loaf, originally published in 2018, has been updated for our readers.
This was really good, definitely make again.
Happy you enjoyed it Donna 🙂
Hi!! So excited to make this. Can the oil be replaced with something else? Thank you!
Hi Flori. Yes, you can replace the oil with applesauce using the same amount if you like. Hope you like the loaf!
Confused, the written recipe says zest from one lemon but your instructions further down under the category “get organized” section it says 2 of them
Sorry for the confusion. The recipe also calls for optional extra zest to sprinkle on at the end (which needs an extra lemon), but you’re right, the instruction may be confusing. I’ll try to make that clearer. Thanks for bringing it to my attention.
Can half White whole wheat flour and half all purpose flour be used as a substitute in recipe ?
Yes. That substitution should be fine.
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!
Thrilled to hear that Nga! I love the loaf too.
The ingredients picture shows butter?? My loaf is still in the oven. I hope it didn’t need the butter.
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 🙂
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
You’re so welcome Linda! And hi back from Toronto!
Can I use fat free Greek yogart ?
definitely, no problem
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.
Thrilled you liked it so much Catherine. Thanks for leaving a comment. 🙂