Treat your taste buds to something sweet and tangy with this Lemon Blueberry Loaf. It’s perfect for enjoying as a dessert or breakfast treat!
A mouthwatering lemon blueberry treat
If you’ve been a part of the Erin Lives Whole world for a while, you’ve probably realized that I’m a fan of blueberries. Seriously, my recipes using blueberries are in the double digits! And today, I’m adding one more blueberry-packed recipe to the lineup with this delicious, fluffy lemon blueberry loaf recipe.
This yummy bread uses lemon zest and lemon juice for that tangy citrus flavor, and then it’s glazed with an insanely good blueberry mixture. The two flavors together are something else!
To make matters even sweeter (no pun intended), the recipe is easy to make. With that, what’s not to love?! Let’s dive in.
Ingredients in this lemon blueberry loaf
This lemon blueberry loaf recipe will use a set of ingredients for the loaf, followed by 4 ingredients for the glaze.
- Butter: First up for the loaf will be 1/2 cup of butter. Be sure it’s softened (not melted) prior to using.
- Sugar: 1 cup of sugar will make this loaf perfectly sweet.
- Eggs: 2 eggs will help bind the dry ingredients together while also making the loaf nice and fluffy.
- Vanilla: A baked treat is nothing without vanilla! Use 1 tsp.
- Lemon zest: To get the lemon flavor, start with the zest of 1 lemon.
- Lemon juice: Then, slice the lemon in half and add the juice!
- Flour: For the flour portion of the recipe, you will need 1.5 cups.
- Baking powder: Throw in 1 tsp of baking powder.
- Salt: Contribute to the flavor with 1/4 tsp of salt.
- Almond milk: Finish off the loaf batter with 1/2 cup of almond milk.
- Blueberries: The glaze starts with a base of 1/4 cup of blueberries. Fresh or frozen will work!
- Water: 2 tbsp of water will be mixed with the berries.
- Powdered sugar: Thicken up the glaze with 1.5 cups of powdered sugar.
- Almond milk: Finally, add 1-2 tbsp of almond milk until the glaze reaches the proper consistency.
Kitchen tools needed to make this lemon blueberry bread recipe
To make your own lemon blueberry loaf, you will need a few kitchen tools. Gather the following:
As for measuring cups, you will need 1/4 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup sized cups.
How to make this lemon blueberry bread
This recipe comes together like any other baked treat! We’ll start with the wet ingredients, and then we’ll mix the dry before combining with the wet. Then we’ll bake and prep the glaze!
First, preheat the oven to 350°F and grease an 8×4 inch loaf pan.
Beat together the butter, sugar, eggs, and vanilla in a large mixing bowl. Add the lemon zest and lemon juice, and continue beating until the mixture becomes creamy.
In a small mixing bowl, combine the flour, baking powder, and salt. Slowly add the flour mixture to the wet mixture, beating slowly until everything is combined.
Next, add the almond milk and beat until creamy and then pour the batter into the greased loaf pan.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
While it bakes, prepare the glaze. Start by heating the blueberries and water on the stove or in the microwave, heating until the fruit bursts. Press down on the skins once burst. You can leave the skins or remove them by running them through a sieve and keeping the juice.
Next, add the blueberry mixture to a glass measuring cup with the powdered sugar. Mix. Slowly add almond milk until the glaze reaches the desired consistency.
Once the cake has totally cooled, frost with the glaze.
While making this recipe, you may find yourself wondering about possible ingredient swaps. Below are some substitutions that will work if you’re missing ingredients or prefer something different!
- Sugar: Luckily, granulated sugar is easy to swap! You can replace it with any other sugar (like coconut sugar) at a 1:1 ratio.
- Baking powder: If you’re out of baking powder, you can use 1/3 tsp of baking soda instead.
- Almond milk: Not a fan? Don’t worry! You can use cashew, coconut, or regular dairy milk instead.
- Blueberries: Blueberries can be replaced with strawberries for an equally delicious lemon strawberry loaf!
One of the great things about this recipe is that it can be frozen for enjoying later. Have guests arriving in a few weeks? Freeze the loaf for enjoying when they’re in town! Want to enjoy a slice now but save the rest for later? Freeze it for enjoying in a few weeks!
To freeze, simply place the loaf in a freezer bag and freeze for 2-3 months.
The bread will keep on the counter for about 3-4 days, but you can also store it in the refrigerator to extend the shelf life by a couple of days.
If you liked this recipe, you’ll want to try these!
Do you love blueberries as much as I do? Here are some delicious blueberry recipes to try!
- Healthy Blueberry Galette
- Blueberry Overnight Oats
- Cottage Cheese Blueberry Pancakes
- Baked Blueberry Oatmeal Cups
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- zest of 1 lemon
- juice of 1 lemon
- 1.5 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup blueberries
- 2 tbsp water
- 1.5 cup powdered sugar
- 1–2 tbsp almond milk
- Preheat oven to 350F and grease an 8×4 loaf pan.
- In a large bowl, beat together butter, sugar, eggs, and vanilla. Add in lemon zest and lemon juice and beat until creamy.
- In a small bowl, mix together flour, baking powder, and salt. Slowly add flour mixture into wet mixture, beating slowly until all combined.
- Add almond milk and beat until creamy. Pour into greased loaf pan.
- Bake for 50-55 minutes or until toothpick inserted comes out clean.
- Meanwhile, make the glaze. Heat blueberries and water on stove or microwave until bursting. Press down on skins once burst. Either remove skins by running through sieve and keeping the juice, or leave them. Add blueberry mixture to a glass measuring cup with powdered sugar and mix. Add almond milk slowly until you reach desired consistency.
- Once cake has totally cooled, frost with glaze.
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