Whether you’re craving a sunny breakfast treat or a sweet afternoon pick-me-up, this Lemon Blueberry Loaf brings together the zing of fresh lemon and the burst of juicy blueberries in a tender, buttery cake. It’s simple enough for a weekday bake, yet special enough to share with loved ones over tea or coffee. Let’s walk through how to make this delightful loaf from scratch.
📝 Ingredients (Makes 1 Loaf)
| For the Loaf |
|
| All-purpose flour |
1 ½ cups |
| Baking powder |
1 tsp |
| Baking soda |
½ tsp |
| Salt |
¼ tsp |
| Granulated sugar |
1 cup |
| Unsalted butter, melted (or vegetable oil) |
½ cup |
| Eggs |
2 large |
| Lemon zest |
~2 tbsp |
| Lemon juice |
2–3 tbsp |
| Plain yogurt (or sour cream) |
½ cup |
| Vanilla extract |
1 tsp |
| Blueberries (fresh or frozen, unthawed) |
1 cup |
| Optional Lemon Glaze |
|
| Powdered sugar |
1 cup |
| Fresh lemon juice |
1–2 tbsp |
| Lemon zest (optional) |
½ tsp |
👩🍳 Step-by-Step Instructions
Continue the recipe on the next page
