Lemon Blueberry Loaf


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Lemon Blueberry Loaf! A moist and delicious lemon loaf loaded with blueberries.  This will be your new favorite snack or breakfast!

Lemon Blueberry Loaf! A moist and delicious lemon loaf loaded with blueberries. This will be your new favorite snack or breakfast!

 This is one of my favorite quick bread recipes!  There is just something so right about lemon and blueberry together!  This loaf is delicious with morning tea or coffee or as an after school snack, my girls just can’t get enough of it!

When adding the wet and dry ingredients, don’t over mix the batter as this causes a tough chewy loaf.  Be sure not to skip the glaze, it just takes a minute to make and really finishes off the bread beautifully!

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Lemon Blueberry Loaf

Author Holly

Ingredients

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  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup light cream or milk
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lemon
  • 1 1/4 cup frozen blueberries , divided
  • 1 tablespoon flour
  • 1/4 cup powdered sugar

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Instructions

  1. Preheat oven to 350 degrees. Grease & flour a 9x5 pan.
  2. Zest & juice the lemon. Set each aside.
  3. Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
  4. In a bowl, combine flour, baking powder, salt and lemon zest.
  5. Add to butter mixture and stir just until combined, do not over mix.
  6. In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
  7. Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
  8. Stir together powdered sugar and lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
Nutrition Information

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I have everything to make this TOMORROW (yay!) BUT a real Lemon!! … would lemon extract work? If so what would be the measurement? Thanks so much!!

    1. I have only made this as written, however I do think the lemon extract should work just fine. I would suggest about 1 teaspoon. Please let me know how it works out for you!

  2. This looks so delicious. I am wondering if it is possible to make it with a sugar substitute like Splenda and omit the glaze?? I’m diabetic and would love to be able to eat it and not have to sit back and watch my family enjoy. Thanks

    1. I have only tried it as written although I do think a sugar substitute intended for baking would likely work fine in this recipe. You can definitelt skip the glaze on this. I would love to hear how it works out for you! Enjoy!!

    2. Amanda, I bake a lot with Splenda Sugar Blend 1/2 sugar n 1/2 sweetener, it works fine in breads, cakes, cookies n such. Tastes great. Both myself n hubby are diabetics, we eat a smaller/thinner slice of baked goods with our doctors permission and haven’t had any problems. I am going to use this recipe this Sunday for brunch.