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Blueberry and Lemon Loaf Recipe

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4.5 from 649 reviews

This Blueberry and Lemon Loaf is a moist, zesty cake bursting with fresh blueberries and a bright lemon flavor. Topped with a crumbly sugar topping and finished with a tangy lemon glaze, it’s perfect for teatime or a delightful dessert.

Ingredients

Scale

Batter

  • 3/4 cup sugar
  • 1 lemon, zested
  • 1/2 cup vegetable oil
  • 1 tsp lemon extract (optional)
  • 1 whole lemon, juiced
  • 1/2 cup sour cream
  • 1 egg
  • 1.5 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups blueberries, tossed in 1/4 cup flour

Crumble Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 2 tbsp sugar
  • 3 tbsp melted butter

Lemon Glaze

  • 3 tbsp lemon juice
  • 1 tbsp unsalted butter, melted
  • 1 cup powdered sugar

Instructions

  1. Prepare the crumble topping: Rub together the 1/2 cup flour, 3 tablespoons melted butter, 2 tablespoons sugar and 1/4 cup brown sugar with your fingertips in a bowl until crumbly. Set aside.
  2. Preheat oven and prepare loaf tin: Preheat the oven to 160°C fan / 175°C / 350°F. Line and grease a 9-inch loaf tin.
  3. Mix dry ingredients: In a bowl, combine the 1.5 cups sifted flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk well and set aside.
  4. Coat blueberries: Toss 2 cups blueberries in 1/4 cup flour ensuring full coating; set aside to prevent sinking during baking.
  5. Combine wet ingredients: In a large bowl, stir together 3/4 cup sugar, lemon zest from 1 lemon, 1/2 cup vegetable oil, and 1 teaspoon lemon extract (optional) until combined.
  6. Add egg and lemon juice: Beat in 1 egg and juice of 1 whole lemon to the sugar mixture until well combined.
  7. Add dry ingredients in batches: Add about one-third of the dry flour mixture to the wet mixture and stir until just combined. Repeat twice more until all dry ingredients are incorporated without overmixing.
  8. Fold in milk and sour cream: Gently fold in 1/2 cup milk and 1/2 cup sour cream until the batter is smooth and combined.
  9. Add blueberries: Carefully fold in the floured blueberries to avoid breaking them up.
  10. Assemble and bake: Pour the batter into the prepared loaf tin and evenly sprinkle the crumble topping on top. Bake for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool the loaf: Remove the loaf from the oven and let it cool in the tin to room temperature.
  12. Prepare lemon glaze and serve: While cooling, mix 3 tablespoons lemon juice, 1 tablespoon melted unsalted butter, and 1 cup powdered sugar until smooth. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • Ensure blueberries are well-coated with flour to prevent them from sinking to the bottom of the loaf.
  • Do not overmix the batter to maintain a tender texture.
  • Adjust baking time depending on your oven—start checking at 60 minutes.
  • The lemon extract is optional but enhances the lemon flavor.
  • Allow the loaf to cool completely before glazing to prevent the glaze from melting off.

Keywords: blueberry lemon loaf, lemon blueberry cake, blueberry cake, lemon loaf, crumb topping, lemon glaze

Find it online: https://chefmilacook.com/blueberry-and-lemon-loaf-recipe/