Lemon Blueberry Loaf

Makes 12 Servings
The flavor of fresh blueberries and lemon juice pairs beautifully in this super moist quick bread.
serve with:
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  • 1½ cups (180g) all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon  (5 ml) salt
  • ⅓ cup (80g) unsalted butter, melted
  • 1 cup (225g) sugar
  • 2 eggs
  • ½ teaspoon (3 ml) vanilla extract
  • freshly grated zest from 1 lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • ½ cup (120 ml) milk
  • 1 cup (175g) fresh blueberries
  • 1 tablespoon (8g) all-purpose flour


  • 2 tablespoons (30g) unsalted butter, melted
  • ½ cup (65g) icing sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • freshly grated zest from 1 lemon


Preheat the oven to 350°F/176°C. 

Grease a 9”X5” (23cm x 13cm) loaf pan with butter.

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In a larger bowl, using an electric mixer blend together the melted butter, sugar, eggs, vanilla, lemon zest and juice.  Slowly, add in the flour mixture and milk alternatively until just combined.

Do not over beat.

Rinse off the blueberries so that they are slightly damp.  Place in a small bowl and toss with 1 tablespoon (15 ml) of flour.  This will prevent the berries from sinking to the bottom of the loaf.

Add coated berries to the batter and gently fold into the mixture to combine.

Pour batter into the buttered pan and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the loaf to see if it comes out clean.

Let the loaf cool for 30 minutes before removing it from pan and topping it with icing.

In the meantime, prepare the glaze.  Whisk together the melted butter, icing sugar and lemon juice.  Drizzle the top of the loaf with the glaze by letting it run evenly down the sides. 

Garnish the top with freshly grated lemon zest and a slice of lemon.


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