prep time: 15 min | bake time: 45 min | total time: 1 hr
Lemon Blueberry Loaf is a classic and so comforting. It took me several tries to perfect this Lemon Blueberry Loaf more than I expected for such a simple, classic recipe. Sometimes, it’s the recipes with the fewest ingredients that are the hardest to get just right.
I wanted a loaf that was soft and moist, with a tender crumb, bold lemon flavor, and juicy bursts of blueberry in every bite all without using eggs or dairy. Getting the balance between tangy and sweet, making sure the blueberries or the loaf didn’t sink, and keeping the texture light yet satisfying took a lot of tweaking.
But the result? A loaf that tastes like something straight from a bakery, with flavors that feel both nostalgic and fresh. It’s now one of my absolute favorites, and I hope it becomes one of yours too.
This gives the glaze its smooth, sweet base. It dissolves easily and creates a silky texture perfect for drizzling.
Preheat the oven to 350°F (175°C) and line an 9-inch loaf pan with baking paper, leaving an overhang for easy removal.
Zest 2–3 lemons and rub the zest into the sugar to release the oils.
In a large mixing bowl, combine the milk, lemon juice, vanilla extract, yogurt, and the lemon-sugar mixture. Stir until well blended.
Sift in the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are fully incorporated into the wet mixture.
Add the melted butter and stir until smooth.
Toss the blueberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and use a knife to make a slit down the center of the batter for an even rise.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven.
Transfer the loaf to a wire rack to cool.In the meantime, prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth.
Once the loaf is cool, pour the glaze over the top and let it set for about 20 minutes.Store the finished loaf in an airtight container at room temperature for up to 2–3 days.
Tossing the blueberries in a teaspoon or two of flour before mixing them into the batter helps distribute them evenly throughout the batter and prevents them from sinking to the bottom.
Yes! Just add them straight from the freezer, don’t thaw and toss them in a little flour to prevent sinking or bleeding.
Absolutely. Simply use a dairy-free milk like almond, soy, or oat milk, and ensure that the butter you use are plant-based. This makes the recipe fully vegan.
You can, but the glaze adds a sweet, tangy finish that really enhances the flavor and keeps the loaf moist for days. It’s worth the extra step!
Store it in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. It also freezes well.
You’ll love this Lemon Blueberry Loaf because it’s eggless and vegan-friendly, yet incredibly moist and rich. The bright, refreshing flavor comes from fresh lemon zest and juicy blueberries in every bite, while the tender, bakery-style crumb feels indulgent without being heavy. This one-bowl, no-fuss recipe is simple to make with everyday ingredients and requires minimal cleanup. It’s perfect for any time of day whether you’re enjoying it for breakfast, brunch, as a snack, or a light dessert. Plus, it keeps well for days, making it a great option for make-ahead baking.
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