Lemon Blueberry Loaf

This delicious loaf is packed with delicious blueberries with a punch of lemon flavor. You can enjoy this wonderful loaf any time of the year by using fresh or frozen blueberries.

Lemon goes so well with a variety of fruits, so feel free to swap out blueberries for one of your favorites.



1/3 cup melted butter
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1  1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2-3 tablespoons grated lemon zest
1 cup fresh blueberries


2-3 tablespoons fresh lemon juice
1/2 cup powdered sugar


Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan.

Beat butter, granulated sugar, eggs, milk and vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Combine wet and dry ingredients. Stir into wet mixture alternately with milk.

Toss the blueberries in 2 tablespoons of flour.

Gently fold in lemon zest and blueberries into mixture. Pour loaf mixture into prepared pan.

Bake in preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool bread in pan for about 20 minutes. Remove the bread from the pan and place on a wire rack to continue cooling.

Stir together 2-3 tablespoons lemon juice with the powdered sugar in a small bowl until completely smooth. Feel free to pour the drizzle on the loaf while it is still warm or wait until the loaf is room temperature. Any leftover glaze can be used as an additional drizzling per serving.

*I used homemade powdered sugar. My blender isn’t that powerful and couldn’t turn the mixture into a complete powder. That is why my drizzle isn’t as white as it could be. I would highly recommend using store bought powdered sugar if your blender isn’t powerful enough to make your own.*

Recipe adapted from Allrecipes.