Name: Moist Lemon Blueberry Loaf Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sour cream or plain or Greek yogurt; 1 cup sugar; 3 large eggs; 1 tablespoon lemon zest (from 1 large lemon); 1/2 teaspoon vanilla extract; 1/2 cup vegetable or canola oil; 1 1/2 cups fresh blueberries (or frozen), dusted in 1 tablespoon flour; Juice of 1 lemon; 2-3 teaspoons sugar; 1/2 cup icing sugar (confectioners' or powdered sugar); Juice from 1/2 lemon; Dash of pure vanilla extract; Lemon zest to sprinkle on top

I absolutely adore sharing this Moist Lemon Blueberry Loaf Recipe with you. It has quickly become one of my favorite go-to treats when I want something bright, fresh, and bursting with flavor. The loaf is wonderfully moist, packed with juicy blueberries, and brightened by zesty lemon notes that make it perfect for brunch or a simple coffee break. I love how approachable it is to bake, yet it delivers such a delicious, bakery-quality result every single time.

Why You'll Love This Moist Lemon Blueberry Loaf Recipe

What really draws me to this Moist Lemon Blueberry Loaf Recipe is the perfect balance of tart lemon and sweet blueberries. The citrus zest wakes up your taste buds, and those juicy bursts from the berries give each bite a delightful surprise. It’s that combination that makes this loaf so irresistible to me—plus, it’s never dry or crumbly, which can happen so often with fruit loafs.

I also appreciate how easy it is to put together. The ingredients are straightforward pantry staples that come together quickly, and the batter combines smoothly without any complicated techniques. It’s one of those recipes that both beginner and experienced bakers can whip up effortlessly. I love recommending it to friends who don’t bake often because it’s so reliable.

For occasions, this loaf feels at home anywhere—from casual weekend brunches and afternoon tea parties to holiday gatherings and potlucks. I especially enjoy making it ahead of time because the flavors seem to deepen after resting, especially if you add the optional lemon syrup. It is truly a versatile, crowd-pleasing recipe that always hits the spot.

Ingredients You'll Need

A white round plate filled with a single layer of dark blue blueberries covered lightly with white powder. The blueberries have a matt texture from the powder, and the plate rests on a light surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and how each ingredient plays an essential role in the loaf’s final texture and flavor. Using sour cream or yogurt keeps the crumb moist and tender, while the fresh lemon zest imparts a bright, fragrant note that makes the loaf so memorable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides the structure for the loaf and dusting the blueberries prevents them from sinking.
Baking powder: Gives the loaf a nice rise so it stays fluffy.
Salt: Balances sweetness and enhances overall flavor.
Sour cream or yogurt: Adds moisture and a subtle tanginess that complements the lemon.
Sugar: Sweetens the loaf and helps with browning.
Eggs: Bind the ingredients and contribute to the tender crumb.
Lemon zest: Infuses the loaf with fragrant citrus brightness.
Vanilla extract: Adds warmth and depth to the flavor.
Vegetable or canola oil: Keeps the loaf moist without weighing it down.
Fresh blueberries: Bursting with juicy sweetness that contrasts perfectly with the lemon.
Lemon syrup (optional): For extra moistness and a zesty punch.
Simple lemon glaze (optional): Adds a sweet, tangy finish and beautiful shine.
Lemon zest garnish (optional): A pretty, aromatic touch for serving.

Directions

Step 1: Preheat your oven to 350°F (176.7°C). Grease and flour an 8.5 x 4.5 x 2.5 inch loaf pan thoroughly — this helps the loaf release easily later. Zest one large lemon and set it aside, remembering you can zest a second one for garnish if you like.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed and will help your loaf rise beautifully.

Step 3: In a separate bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla extract, and oil until the batter is smooth and creamy. I find this step really helps with blending the flavors together perfectly.

Step 4: Gently add the wet mixture to the dry ingredients, stirring just until all the flour disappears. Overmixing can make the loaf dense, so I stop as soon as everything is combined.

Step 5: Lightly toss the blueberries in a tablespoon of flour to prevent them from sinking, then fold them into the batter carefully with a spatula. This step keeps the berries evenly distributed, so every slice has those lovely pockets of fruit.

Step 6: Pour the batter into your prepared pan and smooth the top. Place it on the middle rack of your oven and bake for 50 to 70 minutes. Since oven temperatures can vary and glass pans bake slower, start checking around 50 minutes by inserting a toothpick in the center—if it comes out clean, your loaf is ready.

Step 7: Once baked, cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack. For an ultra-moist, tangy cake, poke holes across the loaf and pour the optional lemon syrup over it. Let it soak in as the cake cools completely.

Step 8: If you’re feeling fancy, mix together the icing sugar, lemon juice, and vanilla extract to make a simple glaze. Drizzle it on top once the loaf has cooled and sprinkle with extra lemon zest for a pretty finish.

Step 9: Slice and enjoy! The loaf is best served at room temperature to show off its tender crumb and juicy berries.

Servings and Timing

This Moist Lemon Blueberry Loaf Recipe makes about 12 generous slices, perfect for sharing or enjoying over several days.

The prep time is short and sweet at 15 minutes, thanks to the straightforward mixing steps. Baking takes roughly 1 hour, with some ovens running closer to 50 minutes and others needing a bit longer. Including cooling and optional glazing, your total time investment is around 1 hour and 15 minutes.

Make sure to allow time for the loaf to cool completely if you want to add the syrup or glaze—it really enhances both texture and flavor.

How to Serve This Moist Lemon Blueberry Loaf Recipe

A golden brown loaf cake with a rough, cracked top showing a soft, light yellow inside mixed with dark purple blueberries scattered throughout. The cake sits in a clear glass rectangular baking dish with handles on each side, placed on a white marbled surface. The texture looks firm on the outside and tender inside with visible blueberry spots throughout the cake. Photo taken with an iphone --ar 4:5 --v 7

Personally, I love serving this loaf for breakfast or brunch alongside a cup of freshly brewed coffee or a delicate cup of hot tea. The citrusy zing and sweet berries create such a refreshing beginning to any day. If I’m hosting a brunch, I like slicing it into thick wedges and placing them on a pretty platter with a sprinkling of powdered sugar.

For a bit of extra flair, I sometimes add a dollop of whipped cream or a scoop of vanilla ice cream when serving it as a light dessert. Garnishing with a little fresh lemon zest or even a few fresh blueberries makes it look as good as it tastes.

When it comes to beverages, I find a crisp, chilled white wine like Sauvignon Blanc or a sparkling rosé pairs beautifully with the citrus notes. For non-alcoholic options, sparkling water with a twist of lemon or a chilled lemonade perfectly complements the loaf’s flavors. I’ve found this recipe works wonderfully for casual family dinners, special holiday occasions, or even a simple weeknight treat when you want to feel a little indulgent.

Variations

One of the things I love about this Moist Lemon Blueberry Loaf Recipe is how adaptable it is. If you want to switch things up, try using blackberries or raspberries in place of blueberries for a different berry burst. You can even leave out the berries entirely for a simple, classic lemon loaf.

If you’re looking for dietary tweaks, I sometimes substitute Greek yogurt for sour cream to reduce fat content without losing moisture or tang. For a healthier spin, replacing half the oil with unsweetened applesauce works well, though it may make the loaf a bit denser. For a gluten-free option, using a cup-for-cup gluten-free flour blend can also turn out nicely but watch the baking time closely.

For flavor variations, I’ve tried adding a teaspoon of poppy seeds or fresh herbs like thyme for something a bit unexpected. You can also experiment with different glazes—like a honey drizzle instead of lemon sugar. If you’re pressed for time, baking the batter in muffin tins instead of a loaf pan turns this into portable blueberry lemon muffins that bake faster and are perfect for grab-and-go snacking.

Storage and Reheating

Storing Leftovers

I store any leftover Moist Lemon Blueberry Loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the fridge also works well to keep the loaf fresh—just let it come back to room temperature before serving for the best texture.

Freezing

This loaf freezes wonderfully! I wrap individual slices or the whole loaf tightly in plastic wrap, then place it inside a ziplock bag or airtight container. It keeps well in the freezer for up to 3 months. When you want to enjoy it again, just thaw it overnight in the fridge or defrost slices gently in the microwave.

Reheating

To bring back that just-baked warmth, I like reheating slices in the microwave for about 10-15 seconds or warming them briefly in a 325°F oven for 5-7 minutes. Avoid overheating as it can dry out the crumb. Adding a tiny pat of butter or a drizzle of honey after warming makes the loaf taste fresh again.

FAQs

Can I use frozen blueberries for this loaf?

Absolutely! Just be sure to toss frozen blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom and keeps the loaf’s texture perfect. Also, no need to thaw them first—just fold them in straight from the freezer.

What if I don’t have sour cream? Can I use yogurt instead?

Yes, plain Greek yogurt or regular plain yogurt works as a great substitute for sour cream in this recipe. Yogurt adds moisture and a bit of tang just like sour cream, so your loaf will still be moist and flavorful.

How do I know when the loaf is done baking?

The best test is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, the loaf is done. If there is wet batter on the toothpick, give it a few more minutes and check again. Baking times can vary depending on your oven and pan.

Can I make this loaf vegan?

To make it vegan, you’d need to swap the eggs, sour cream, and possibly the glaze ingredients. Flax or chia eggs work well—mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons water per egg and let it gel. For the sour cream, use a plant-based yogurt, and for the glaze, choose powdered sugar with lemon juice only. Keep in mind the texture may be slightly different but still delicious!

Is it better to use a glass or metal loaf pan?

I prefer metal pans because they conduct heat more efficiently, leading to a nicely browned crust and consistent bake. Glass pans often require longer baking times, so just keep an eye on the loaf and test with a toothpick starting at 50 minutes if you use glass.

Conclusion

This Moist Lemon Blueberry Loaf Recipe is truly one of those recipes that brings so much joy with very little fuss. I hope you enjoy baking and savoring it as much as I do. Whether for a special occasion or a simple everyday treat, this loaf brings sunshine and smiles every time. Give it a try, and you might just find it becoming your new favorite too!