Go Back
Print Recipe

Blueberry Lemon Bread

This small batch blueberry lemon loaf cake is tender and moist, filled with small bursts of juicy blueberries and topped with a glossy lemon glaze, perfect for a cozy afternoon treat.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Keyword: Blueberry Loaf, Cozy Treat, easy recipe, Lemon Bread, Small Batch Baking
Servings: 8 slices
Calories: 210kcal

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled (125 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt

Wet Ingredients

  • 1/2 cup granulated sugar (100 g)
  • 2 tablespoons fresh lemon juice
  • 1 large egg, room temp
  • 1/3 cup neutral oil like canola or light olive oil (80 ml)
  • 1/4 cup sour cream or Greek yogurt (60 g)
  • 1/3 cup milk, dairy or non-dairy (80 ml)
  • 1/2 teaspoon vanilla extract

Blueberries

  • 3/4 cup fresh or frozen blueberries (about 110 g) Toss with 1 teaspoon flour to prevent sinking

Lemon Glaze

  • 3/4 cup powdered sugar (90 g), sifted if lumpy
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon milk or cream, optional For a silkier glaze
  • Pinch of salt To balance the sweetness

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease your 8×4 inch loaf pan and line it with parchment paper.
  • In a medium bowl, rub the lemon zest into the sugar to release the oils for 30 seconds.
  • Add the lemon juice, egg, oil, sour cream, milk, and vanilla to the lemony sugar, whisking until smooth.

Mixing

  • In another bowl, whisk the flour, baking powder, baking soda, and salt.
  • Sprinkle the dry mix over the wet ingredients and stir gently with a spatula until just blended.
  • Toss the blueberries with 1 teaspoon of flour and gently fold them into the batter.

Baking

  • Let the batter sit for 5 minutes to help hydrate the flour.
  • Pour the batter into the prepared pan and smooth the top. Bake for 38 to 45 minutes.
  • If the top browns too fast, tent with foil near the end.
  • Let the loaf cool in the pan for 10 minutes, then lift it out to a wire rack to cool fully before glazing.

Glazing

  • To make the glaze, whisk together the powdered sugar, lemon juice, and optional milk until smooth and pourable.
  • Once the loaf is cool, spoon the glaze over it and let it drip down the sides.

Notes

For a less sweet finish, thin the glaze with more lemon juice. You can also use plant milk for a dairy-free version.