Blueberry Lemon Loaf

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Vibrant blueberries and zesty lemon meet in this perfect Blueberry Lemon Loaf Recipe! Soft and fluffy, this loaf cake promises simplicity and flavor in every slice!

Blueberry lemon loaf with icing on plate.

Blueberry Lemon Loaf Recipe

Immerse yourself in the delightful fusion of flavors with this scrumptious blueberry lemon loaf! A classic loaf cake dotted with blueberries that’s perfect for afternoon tea.

Crafted with staple baking ingredients to create a thick batter to ensure an even distribution of fruit, preventing them from sinking to the bottom.

The addition of lemon not only complements the blueberries but also infuses the loaf with a citrusy aroma that promises to invigorate your senses.

Whether you’re making it ahead for a busy week or as a highlight of your weekend gathering, this Blueberry Lemon Loaf is a must-try for those who cherish simple yet flavorful bakes.

Slices of blueberry loaf cake on white plate.

Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing to prevent bleeding into the batter.

How do I make the loaf moist?

Do not overbake; remove from the oven as soon as a skewer comes out clean or with a few moist crumbs still attached to the skewer.

How to Make blueberry lemon loaf?

A full and detailed recipe card is at the bottom of this post.

Melt Butter Mixture: In a small saucepan, combine the butter, milk, and lemon zest. Warm over low heat until the butter has completely melted, stirring occasionally to prevent boiling. Remove from heat and set aside.

Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Add the coconut and sugar and whisk to combine thoroughly.

Combine Wet and Dry Mixtures: Pour the melted butter mixture and the beaten eggs into the dry ingredients. Using a rubber spatula, gently fold just until incorporated, ensuring all flour is incorporated without over-mixing.

Add Blueberries: Gently fold the blueberries into the batter to distribute evenly.

Transfer Batter: Transfer the batter to the prepared loaf tin, smoothing the top out evenly. 

Bake: Bake for 40-45 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs. 

Cool: Remove from the oven and allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

Prepare Lemon Icing: In a medium-sized mixing bowl, sift the powdered sugar. Pour in the lemon juice, and whisk until smooth. 

Ice the Loaf: Once the loaf has cooled, drizzle with the lemon icing and spread evenly. Top with the fresh blueberries. Set aside for 15-30 minutes until the icing has set. Enjoy!

Expert Tips

  • Room Temperature Cake Ingredients: Ensure your eggs and milk are both at room temperature before starting your cake to achieve a smooth, even batter.
  • Avoid Overmixing: To keep the loaf light and tender, mix the batter just until the ingredients are combined.
  • Testing Doneness: Check the loaf with a toothpick; it should come out clean or with a few moist crumbs but no wet batter.
  • Cooling: Allow the loaf to cool completely before icing to prevent the icing from melting.

How can I prevent icing from being too runny?

Ensure your powdered sugar is sifted and add the lemon juice gradually until the desired thickness is achieved. If it’s still too runny, add more sifted powdered sugar to thicken it.

How do I ensure the loaf doesn’t stick to the pan?

Use a good quality non-stick loaf pan, line it with parchment paper, and grease both the paper and the exposed parts of the pan well.

Can I make this loaf with other berries?

Absolutely! Raspberries, blackberries, chopped strawberries, or mixed berries can also be used in place of blueberries.

Loaf sitting on plate next to decorative knife.

How to store blueberry lemon loaf?

Store: In an airtight container at room temperature for up to 3-4 days.

Freezing & Thawing: Freeze the loaf without the icing by wrapping it tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Blueberry lemon loaf cut to reveal inside.

Blueberry Lemon Loaf

Samantha Pickthall
This Blueberry Lemon Loaf is packed with juicy blueberries fresh lemon, baked into a moist and delicious loaf cake!
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 488 kcal

Ingredients
 
 

Loaf

  • 100 g unsalted butter
  • 1 cup whole milk
  • 3 heaping Tbsp lemon zest, about 2 large lemons
  • 2 cups (300/10.6oz.) all-purpose flour, scoop & leveled
  • 2 tsp baking powder
  • 2 cups desiccated coconut
  • 1 cup granulated sugar
  • 2 large eggs, beaten, at room temperature
  • 2 cups frozen or fresh blueberries, do not thaw if frozen

Lemon Icing

  • 1 3/4 cups powdered sugar
  • 2 Tbsp lemon juice, more if needed
  • 1 cup fresh blueberries

Instructions
 

Loaf

  • Preheat Oven & Prepare Pan: Preheat the oven to 356ºF (180ºC). Line a 9 inch x 5 inch rectangle/loaf baking tin with parchment paper NOTE: Alternatively, if you have a non-stick pan, liberally grease it with butter and dust it with a light layer of flour. This will leave your finished loaf with smooth sides. Set aside.
  • Melt Butter Mixture: In a small saucepan, combine the butter, milk, and lemon zest. Warm over low heat until the butter has completely melted, stirring occasionally to prevent boiling. Remove from heat and set aside.
  • Mix Dry Ingredients: In a large mixing bowl, sift together the flour and baking powder. Add the coconut and sugar and whisk to combine thoroughly.
  • Combine Wet and Dry Mixtures: Pour the melted butter mixture and the beaten eggs into the dry ingredients. Using a rubber spatula, gently fold just until incorporated, ensuring all flour is incorporated without over-mixing.
  • Add Blueberries: Gently fold the blueberries into the batter to distribute evenly.
  • Transfer Batter: Transfer the batter to the prepared loaf tin, smoothing the top out evenly.
  • Bake: Bake for 40-45 minutes or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  • Cool: Remove from the oven and allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
  • Prepare Lemon Icing: In a medium size mixing bowl, sift in the powdered sugar. Pour in the lemon juice, and whisk until smooth.
  • Ice the Loaf: Once the loaf has cooled, drizzle with the lemon icing and spread evenly. Top with the fresh blueberries. Set aside for 15-30 minutes until the icing has set. Enjoy!

Notes

  • Store: In an airtight container at room temperature for up to 3-4 days.
 
  • Freezing & Thawing: Freeze the loaf without the icing by wrapping it tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving.

Nutrition

Calories: 488kcalCarbohydrates: 72gProtein: 6gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 32mgPotassium: 292mgFiber: 5gSugar: 48gVitamin A: 362IUVitamin C: 8mgCalcium: 86mgIron: 2mg
Tried this recipe? Let us know how it was!

First published in 2019, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.

5 from 1 vote (1 rating without comment)

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