Soft and fluffy, this delicious lemon and blueberry loaf with tangy lemon glaze is perfect for morning tea. Double the recipe to save one for the freezer.
This fluffy Lemon and Blueberry Loaf is such a lovely treat to make for visitors. I've been finding myself a little short on time recently, so when I do get the time to bake, I've been trying to double my recipes. This means that one loaf can be eaten straight away, and the other loaf can be put in the freezer for later. You can find another version of this recipe here with my Lemon and Raspberry Loaf. Or for another winning lemon and blueberry combo, be sure to try our Lemon and Blueberry Basque Cheesecake.
Ingredients notes:
- Lemons: A great recipe to use lemons in when they are plentiful and affordable.
- Blueberries: I use frozen raspberries in this recipe. But fresh will work just as well!
- Butter: The butter gets melted in this easy recipe. So no need to pre-soften it!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
How to make lemon and blueberry loaf:
Preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper. In a large bowl mix together melted butter and sugar. Pour in the lemon juice and zest then stir. Add the eggs and mix again. Sift in flour, baking powder and soda. Fold the wet and dry ingredients together until just combined
Pour a third of the loaf mixture into the lined tin, then scatter over half of the blueberries. Repeat with the next third of mixture and the rest of the blueberries. Then cover with the remaining loaf mixture and smooth the top.
Bake for 50-60 minutes until cooked through and skewer inserted comes out clean. Mix together the icing sugar, lemon zest and juice and use 1-2 tsp of boiling water to get the right consistency.
Drizzle the glaze over the loaf once it has cooled. Once the glaze has set slice and serve.
Recipe FAQs:
Raspberries also work really well in this loaf. Use the same method as the blueberries and scatter them in between layers of cake batter.
Absolutely. Frozen or fresh berries both work fine in this recipe.
Storage:
Store your Lemon and Blueberry Loaf in an airtight container in the freezer for up to a week.
This loaf can also be frozen. Once cooled, simply wrap well in cling film and freeze for up to three months. Allow to defrost before eating.
Related Recipes:
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Lemon and Blueberry Loaf
A soft and fluffy loaf with moist blueberries and a tangy lemon glaze.
Ingredients
- 150g butter, melted
- 1 cup sugar
- 1 Tbsp lemon zest
- ½ cup lemon juice
- 2 eggs, whisked
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup blueberries
Lemon glaze
- 1 cup icing sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1-2 tsp boiling water
Instructions
- Preheat the oven to 170°C fan bake.
- Line a 24 x 13 cm loaf tin with baking paper.
- In a large bowl mix together melted butter and sugar. Pour in the lemon juice and zest then stir. Add the eggs and mix again.
- Sift in flour, baking powder and soda. Fold the wet and dry ingredients together until just combined.
- Pour a third of the loaf mixture into the lined tin, then scatter over half of the blueberries. Repeat with the next third of mixture and the rest of the blueberries. Then cover with the remaining loaf mixture and smooth the top.
- Bake for 50-60 minutes until cooked through and skewer inserted comes out clean.
- Mix together the icing sugar, lemon zest and juice and use 1-2 tsp of boiling water to get the right consistency.
- Drizzle the glaze over the loaf once it has cooled. Once the glaze has set slice and serve.
Notes
- Store in an airtight container for up to 3 days.
- To freeze: Once cooled to room temperature wrap the loaf in GLAD WRAP and place in freezer. It will last for up to 3 months just make sure it is wrapped tightly to prevent freezer burn.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 258mgCarbohydrates: 53gFiber: 1gSugar: 32gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Diane says
Hi,
Just wondering if this loaf be frozen iced?
VJ cooks says
Yes it can 🙂
Trace says
could I use vegetable oil instead of melted butter?
VJ cooks says
Hi Trace, I haven't tried that before but, I think it would work. Let me know how you get on.
Joanna Moss says
Hi VJ,
You don't give the size of the loaf tin or eggs. I live in NZ
Could you please specify them
Kind regards,
JM
VJ cooks says
Hi Joanna, thanks for your questions. I always use standard size 7 eggs. My loaf tin is 24 x 13cm - I've added this to the recipe. Cheers!
Trace says
Ok, I don't know but I thought I should lessen the amount only by a little if I make the substitute. I'll let you know, thanks so much
Marlene says
Hi, could I make muffins with this recipe
VJ cooks says
Yes you could, you would just need to reduce the cooking time. I would check on them every 5 minutes after the 20 minute mark until they are golden and cooked through.
Judy Mackay says
I used Gluten free flour and the loaf mix was too runny. Is this because of the amount of lemon juice in the recipe? I checked everything else.
VJ cooks says
Hi Judy, gluten free baking is contrary! Sometimes a straight 1:1 ratio of plain flour:gluten free flour will work. Other times you need to assess the mixture and add more flour as required. It can also depend on the type of gluten free flour you are using. If it looks too runny, add more gluten free flour 1 tablespoon at a time.