Last updated on October 14th, 2019
This morning, at precisely 5:37, I collected a cupful of blueberries from the shrubs in my garden. Then I turned the fruit into a moist, fragrant, and absolutely addicting Blueberry Lemon Loaf. Ready for a brand new taste-sensation? Make this poetry!
Blueberry Lemon Loaf
Take a generous cup of fresh, in-season blueberries…
And toss them in 2 teaspoons of flour. The flour coating will encourage the berries to float throughout the lemony loaf batter.
Next, spray a 9 x 5-inch loaf pan with baking spray, and — as anti-sticking insurance — line the bottom of the pan with a cut out piece of parchment paper. Preheat the oven to 350°F.
Onto the batter!
Throw 2 cups of all-purpose flour into a medium-size bowl…
Add 2 teaspoons baking powder…
And 1/2 teaspoon salt.
Whisk thoroughly to combine, and set aside.
In a large-ish bowl, brutally beat 2 large, room-temperature eggs with a wire whisk.
Then whisk in 1 cup granulated sugar…
1/2 cup vegetable oil…
The zest of 1 lemon…
The juice of the (previously zested) lemon (about 2 tablespoons)…
1 cup sour cream…
And 2 teaspoons pure vanilla extract. (Related: Make Your Own Vanilla Extract.)
Now add the dry ingredients to the wet…
And stir just to combine.
Then gently fold the blueberries into the batter.
Scrape the batter evenly into the prepared loaf pan…
And bake until the loaf is golden on top, and a skewer inserted into the center the loaf comes out clean — 55-60 minutes. Let the loaf cool in its pan for 20 minutes.
Then unmold the loaf, and peel off the parchment paper. The loaf will tempt you to eat it at this point. But please be strong. Let the loaf cool completely on a wire rack.
When completely cool, glaze the cake with 1 1/2 cups of confectioners’ sugar blended with 2 tablespoons of lemon juice. Let the glaze harden for about 1 hour. (I know, more waiting.)
And then…
And then…
Treat yourself to a nice big slice of this lovely and lively Blueberry Lemon Loaf!
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Here’s the printable:
Blueberry Lemon Loaf
Ingredients
For the blueberries:
- 1 generous cup (150g) fresh, in-season blueberries
- 2 teaspoons flour
For the batter:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- The grated zest of 1 lemon
- The juice of 1 lemon (about 2 tablespoons or 30ml)
- 1 cup (230g) sour cream
- 2 teaspoons pure vanilla extract
For the lemon glaze
- 1 1/2 cups confectioners' sugar, sifted
- 2 tablespoons (or slightly more) lemon juice
Instructions
- Center the oven rack, and preheat the oven to 350°F. Line the bottom of a 9x5-inch loaf pan with a cut out piece of parchment paper. Spray the slides of the pan with baking spray.
- Put the blueberries in a small-ish bowl, and toss them with the 2 teaspoons of flour to coat. In a medium bowl, whisk together the 2 cups of four, baking powder and salt. In a large bowl, and working one ingredient at a time, whisk together the eggs, sugar, oil, lemon zest, lemon juice, sour cream and vanilla extract. Add the dry ingredients to the wet, and stir with a large spoon just to combine. Add the blueberries, and gently fold them into the batter.
- Scrape the batter evenly into the prepared loaf pan. Bake in the preheated oven until the loaf turns golden, and a skewer inserted into the center of the loaf comes out clean -- 55-60 minutes. Let cool for 20 minutes in the pan, then unmold onto a wire rack, and let cool completely.
- For the glaze, vigorously stir the sifted confectioners' sugar and lemon juice together. Add more lemon juice (or water) until a thick but pour-able consistency is achieved. Spoon the glaze over the (thoroughly cooled) loaf. Permit the glaze to set (i.e., harden) for 1 hour. Cut the loaf into thick slices and enjoy it with coffee, tea, or Champagne!
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Jerry Miller says
This looks so good. I made your French blueberry galette; the blueberry/lemon combination tastes incredible. I never tasted that combination before. I have to try this recipe. I will get the ingredients today. Plus, the lemon/powdered sugar coating seems like the ne plus ultra glaze for the blueberry loaf!
Kevin Lee Jacobs says
Hi Jerry – So happy you enjoyed the Blueberry Galette. Let me know how the Blueberry Lemon Loaf works out for you! (I ate 2 slices for breakfast this morning. YUM.)
Linda Kalbler says
Good morning Kevin
I love the bread recipe! I recently picked 11 cups of wild blue berries so will be trying this. Last week I made your champagne cake . wonderful. I took to share with my co-workers and it was gone it 2 hours. Everyone raved about it. Thanks for such great ideas.
I have been making vanilla extract for 2 years now and it is so much better than the other kind.
Mimi in Colorado says
Kevin I love your recipes and this loaf looks delicious BUT my Sunday mornings are not complete without YOU (in person). Where are you?
Mary says
I am making this. My husband is having a group over for a meeting. This will be perfect.
Kevin Lee Jacobs says
Hi Linda – So pleased you enjoyed the Champagne Cake. Also, YES to homemade vanilla extract!
Hi Mimi – I’m right here! (Or are you referring to the absence of videos?)
Hi Mary – . Let me know how this lovely loaf turns out for you!
Ardelle F Tuxen says
Blueberries are heaven to me – I recently froze about 30# for the years supply. Blueberry Muffins are a staple along with your Galette recipes which I adapt to whatever fruit I have – peaches and blueberries my favorite. Lemon and blueberries go together perfectly and I will whip up this recipe since I have everything including the sour cream waiting in the fridge. Thanks for another yummy recipe.
robin gray says
This recipe looks amazing! We have company coming for the Labor Day weekend and I think this will be a perfect thing to make. Thanks for the recipe!
Francine Townsend says
Hi Kevin this looks wonderful. Can I also make muffins with this recipe?
Joan Meldrum says
This recipe looks amazing. Do you think I could use frozen blueberries?
Joy says
Pulling it out of the oven Right Now!! I don’t think I can resist!!
Kevin Lee Jacobs says
Hi Francine – Recipe should work for muffins.
Hi Joan – Better to use fresh berries for this recipe.
Hi Joy – I know what you’re going through — the scent of the still-warm loaf is VERY inviting!
Miller says
Another fantastic recipe! In the oven right now. My office staff is becoming accustomed to making Mondays Kevin Jacobs Day. Thanks Kevin.
Kevin Lee Jacobs says
Hi Miller – “Kevin Jacobs Day.” I like that!
Lorra Dickinson says
I am having trouble with your site in that it won’t stay loaded. My ‘guy’ says it is not my computer but is a problem with your site. Can you check into this. I hate missing your posts. I have had to reload this 4 times in order to write this email.
Kevin Lee Jacobs says
Hi Lorra – Not sure why the site isn’t loading properly for you. I refreshed the site just now and it loaded very quickly for me. Which browser are you using?
Gabby says
Wow! This blueberry lemon loaf sounds amazing! Question: can I substitute applesauce (or something else moist) to replace say, half the oil? Can’t wait to make this. Thanks for all your great recipes!
Martha says
This was a winner!! Absolutely delicious as usual! I started baking later in the evening so the waiting part was the hardest! I enjoyed it before bed….then woke up to have more this morning! Thank you Kevin!
Kevin Lee Jacobs says
Hi Martha – So happy you made the lemonicious loaf. Thanks for the 5 stars!
Mark says
The printed recipe should say 2 tablespoons of lemon juice instead of teaspoons.
Still in progress (being patient) so I can’t rave about it yet. Maybe before bedtime…
Kevin Lee Jacobs says
Hi Mark – Printable says “about 2 tablespoons” lemon juice. Let me know how the loaf works out for you!
Joe says
I don’t use vegetable oil for several reasons. Is there a good fat/oil substitute? Maybe coconut oil?
Kevin Lee Jacobs says
Hi Joe – Coconut oil should work just fine here. Let me know how the loaf turns out for you!
Grazyna Kirsch says
It’s been sitting in a 350 oven for 70 minutes and it’s still raw in the middle. I have two oven thermometers to make sure the temp is OK. Don’t know what I did wrong. Smells good though.
Kevin Lee Jacobs says
Hi Grazyna – I can’t imagine why your loaf didn’t finish baking after 55-60 minutes. Please post a follow-up!
shirley welch says
Making this for a birthday brunch ~ thanks for sharing
Mark says
Five stars from me and an A+ from my granddaughter!
Mark says
Oddly enough, I still see “2 teaspoons (or slightly more) lemon juice” in the printable. This clearly wasn’t going to work. Slightly more must mean triple the amount, or a browser cache problem or something.
Chris Mahoney says
Love it! Thank you so much, Kevin! Had blueberries from the garden, lemons, but no sour cream. I used 7 oz of whole milk greek yogurt instead and it was just wonderful. It also freezes well (if you have any left, that is…)
Ellie says
Re the printable recipe for the lemon glaze. The printable recipe calls for 2 teaspoons of lemon juice for the glaze. Shouldn’t it be 2 Tablespoons of lemon juice rather than 2 teaspoons? The narrative text states 2 Tablespoons, not 2 teaspoons, of lemon juice for the glaze. I used slightly more than 2 Tablespoons of lemon juice for the glaze.
Re baking time and temperature. Did you use a nonstick pan?
Kevin Lee Jacobs says
Hi Mark – Thanks for the 5 stars, plus the A+ from your granddaughter! In your earlier comment, I thought you were referring to the lemon juice in the loaf ingredients. You are correct concerning juice for glaze: should read “2 tablespoons or slightly more.” Fixed now.
Hi Chris – Greek yogurt is a terrific sub for sour cream. Thanks for the 5 stars!
Hi Ellie – I used a non-stick pan. You (and also Mark in the comment above) are correct about the glaze liquid — should be 2 tablespoons. Fixed now!
Donna Korkus says
Hi Kevin
This is an awesome recipe.
I made 2 of them this weekend , freezing one for Labor Day. My grandkids will devour it.
Best Blueberry Lemon loaf I ever tasted.
Keep the great recipes coming.
Have s great week & Labor Day Weekend
Donna
Kevin Lee Jacobs says
Hi Donna – Thanks so much for posting your review. So glad you enjoyed the loaf!
carol says
My husband recently made this and absolutely loved it. He ate the entire loaf over the course of a few days; and I got two slivers. Your recipes are amazing. Thank You for Sharing!!!