Lemon Blueberry Loaf

Lemon Blueberry Loaf 🍋🫐 — A Bright & Moist Quick Bread

Looking for a loaf that’s bursting with citrus brightness, studded with juicy blueberries, and perfect for brunch, dessert or an afternoon treat? This Lemon Blueberry Loaf delivers exactly that — tender crumb, vibrant flavour and just the right amount of sweetness. Whether you’re serving it with coffee, tea, or simply slicing it for a snack, it’s a show‑stopper in loaf form.

In this article, Chef Bobby Flay shares his pro‑tips, we provide a step‑by‑step walkthrough, explore the health and nutrition side, include safety tips, and answer your top FAQs. Let’s get baking!

Why This Lemon Blueberry Loaf Works

There are a few things that elevate this loaf from “just another quick bread” to a memorable treat:

• Citrus and berry contrast: The sharp zing of lemon zest (and optional lemon juice) cuts through the sweetness, while blueberries bring bursts of juicy fruitiness.
• Moistness and texture: With yogurt (or sour cream) and oil in the batter, the loaf stays moist and tender rather than dry. Tossing the blueberries in flour before folding helps them stay suspended in the batter rather than sinking. (See recipe notes.)
• Glaze finish: The lemon glaze adds a shiny, flavorful top layer and gives the loaf a professional finish that makes it feel special.

As Chef Ina Garten might say: “Baking doesn’t have to be complicated — just use good ingredients, treat them respectfully, and let the flavours shine.” This loaf gives you that effortless elegance.

Ingredients You’ll Need

Here’s your ingredient list (adjusted with commentary):

• 1 ½ cups + 1 tbsp (≈ 200 g + 10 g) all‑purpose flour
• 2 tsp (8 g) baking powder
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) plain yogurt or sour cream
• ½ tsp (3 g) salt
• ½ tsp (2.5 ml) vanilla extract
• ½ cup (120 ml) vegetable oil
• 2 tsp (≈6 g) lemon zest
• 1 ½ cups (200 g) fresh or frozen blueberries

For the glaze/syrup:

• 2–3 tbsp (30–45 ml) lemon juice
• 1 cup (120 g) sifted confectioners’ (powdered) sugar

Chef Gordon Ramsay’s tip: “Always zest your lemon *before* you juice it — zest holds so much aromatic oil, and that’s where the fragrance comes from.”

Step‑by‑Step Instructions

1. Preheat the oven: Set to 350 °F (175 °C). Grease the sides and bottom of a 9 × 5 in (23 × 13 cm) loaf pan.
2. Prepare dry ingredients: In a medium bowl, sift together the all‑purpose flour, baking powder and salt.
3. Prepare wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, yogurt (or sour cream), vanilla extract, vegetable oil and lemon zest.
4. Combine batter: Gradually mix the dry ingredients into the wet ingredients until just combined — being careful not to overmix which can toughen the loaf.
5. Prepare blueberries: Toss the fresh or frozen blueberries with about 1 tbsp of flour (this helps prevent them from sinking). Then gently fold the blueberries into the batter until evenly distributed.
6. Pour and smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula or the back of a spoon.
7. Bake: Bake for 50‑55 minutes, or until a toothpick inserted into the centre comes out clean (or with just a few moist crumbs). If the top is browning too fast, you can cover it loosely with foil for the last 10‑15 minutes.
8. Cool: Let the loaf cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely.
9. Make the glaze/syrup: In a small saucepan over low heat, combine the lemon juice and confectioners’ sugar. Stir until dissolved and heat gently until slightly thickened (don’t boil hard). Remove from heat.
10. Glaze the loaf: Poke small holes all over the loaf with a toothpick (this helps the glaze soak in). Then brush or drizzle the warm glaze over the top and sides of the loaf. Let it set for about 15 minutes before slicing.

Presentation & Serving Tips

• Slice the loaf into about 10 slices (as noted in your recipe). Serve on a nice platter or board, optionally garnished with a few extra fresh blueberries or a sprig of mint for colour contrast.
• This loaf works brilliantly for brunch, dessert or a sweet afternoon treat. Try it warmed slightly and served with a dollop of whipped cream or a scoop of vanilla ice cream.
• For a more elevated touch: serve alongside a lemon‑yogurt glaze or coulis, or top with fresh lemon slices for visual appeal.

🍏 Nutrition & Health Benefits

Here’s an estimated nutrition snapshot based on your stated 10 servings (approx.) for the loaf. Because exact values depend on actual product brands, ingredient variations, and portion size, consider these as approximate.

Health Benefits:

• The blueberries are a valuable source of antioxidants (especially anthocyanins) which support heart health and may aid in reducing inflammation.
• Lemon zest and juice add bright flavour and provide small amounts of vitamin C and flavonoids.
• The yogurt or sour cream helps to add moisture and a bit of protein, improving texture and yielding a more tender crumb.
• Because it’s a homemade loaf, you have control over quality of ingredients (such as using non‑refined sugar, whole‑milk vs low‑fat yogurt, etc.).

Health & Safety Considerations:

• Although more wholesome than many packaged sweet breads, this loaf **is still a treat** because of the sugar and oil content — portion control is wise if you’re watching calories or sugar intake.
• If you use frozen blueberries, ensure they are not overly coated with ice crystals (which can diffuse into the batter) and thaw/coat lightly with flour as instructed to maintain structure.
• When baking in areas with high altitude or humidity (like some regions in Morocco), you may need slight adjustments to baking time or temperature for best results.
• Once glazed, allow the loaf to cool sufficiently so the glaze sets — serving too warm may result in a very soft top that may not slice cleanly.

Internal Link Suggestions

Want more delicious baked‑good inspiration? Check out our other articles at FreshTonerHungar:

• Lemon Blueberry Pancakes – a brunch favourite — very similar flavour profile, perfect for weekend mornings.
• Blueberry Muffin Recipe – quick grab‑and‑go snack — easy variation if you prefer muffins instead of a loaf.
• Lemon Poppy Seed Loaf – another citrus‑forward quick bread — if you love lemon flavour, this twist is a great follow‑up.

10 FAQs About This Lemon Blueberry Loaf

1. Can I use frozen blueberries instead of fresh?
   Yes — you can. Just don’t thaw them fully; toss them in a little flour to help prevent sinking and incorporate gently. Many versions allow frozen berries. :contentReference[oaicite:0]{index=0}
2. Can I substitute the vegetable oil with melted butter?
   Yes — melted butter works and adds flavour. Note that butter may yield a slightly denser crumb and richer taste. The “Tips” section of the recipe mentions you can swap part of the oil for melted butter.
3. Can I reduce the sugar or use a different sweetener?
   Yes — you could reduce granulated sugar slightly or substitute part of it with a natural sweetener (honey, maple syrup) but expect slight changes in texture or moisture. Many “healthier” versions of lemon‑blueberry bread use alternatives. :contentReference[oaicite:1]{index=1}
4. What if the top of the loaf browns too fast?
   You can loosely cover the top with aluminum foil for the final 10‑15 minutes of baking to prevent over‑browning. :contentReference[oaicite:2]{index=2}
5. How do I know when the loaf is done?
   Insert a toothpick into the centre — if it comes out clean or with just a few moist crumbs, it’s done. The recipe suggests 50‑55 minutes at 350 °F (175 °C) for a 9×5‑in loaf pan.
6. Can I make muffins or a smaller loaf instead?
   Yes — you can adapt the batter for muffins by reducing baking time (~17‑25 minutes) or use a smaller loaf pan and adjust time accordingly. Some sources note this flexibility in lemon‑blueberry bread recipes. :contentReference[oaicite:3]{index=3}
7. How should I store the loaf?
   Allow the loaf to cool completely, then wrap or store in an airtight container. At room temperature it should keep up to 3 days; in the fridge up to 5 days (especially if moist and glazed). Your original recipe mentions the same.
8. Can I freeze slices?
   Yes — after slicing and fully cooling, wrap individual slices in plastic wrap or foil and freeze for up to 3 months. Thaw before serving or warm briefly.
9. What variations can I try?
   Swap blueberries for raspberries or blackberries; add a teaspoon of lemon extract for stronger lemon flavour; include a handful of chopped nuts for crunch; use whole‑wheat flour for more fibre (adjust moisture). Many variations exist. :contentReference[oaicite:4]{index=4}
10. Is this suitable for tea time or dessert?
    Absolutely! Because of its flavour and the glaze finish, this loaf works beautifully as a dessert, teatime treat or brunch centrepiece. Many bloggers serve lemon‑blueberry bread in exactly those contexts. :contentReference[oaicite:5]{index=5}

In Conclusion

This Lemon Blueberry Loaf checks so many boxes: it’s flavourful, visually appealing, simple to make — and versatile enough for breakfast, brunch, dessert or snack. With bright lemon, juicy blueberries and a tender, moist crumb, you’ll earn compliments for minimal fuss. As Chef Bobby Flay would say: “Make it bold, make it easy, and let the ingredients speak.”

So preheat your oven, gather your ingredients, mix with care, bake, glaze and slice—then sit back with a slice and a cup of tea or coffee. You’ve earned it.

Happy baking and enjoy every bright, berry‑filled bite! 🫐🍋