The lemon flavour in Blueberry Lemon Loaf is so vibrant because the loaf is made with zest from a whole lemon. And then, after baking, is drizzled with a lemon sugar mixture that soaks in. You can’t get fresh flavour like that from store bought lemon juice. Toss in some blueberries for colour and fibre and you’ve got yourself a top notch recipe.
My mom was given this recipe by her best friend Marion. It made its rounds quickly in church ladies groups back in the sixties so you know it’s a good one when it’s been passed around like that. I guess that’s what you’d call “going viral” back then. The recipe card is so splattered and faded from multiple use that my mom can hardly read it any more.Jump to Recipe
Traditional recipes are best
I love the simplicity of traditional recipes. There are no weird ingredients and they aren’t trying to fit into any trendy categories. Just real wholesome ingredients, you know, like milk, butter, eggs and flour. In fact, the recipe for Lemon Blueberry Loaf says just put all the ingredients together and beat well. That’s sort of against the rules we’ve learned that say don’t over mix but who is to challenge a recipe this good?
The ONLY thing I added was blueberries. They’re in season right now and I know adding them won’t really change the outcome. But seriously, the loaf on its own is absolutely delicious so you’ll want to keep this one as a two version recipe. My mom calls this recipe “a keeper.”
I have to give a shout out to a local blueberry farm, Blueberry Hill Estates. I’m lucky enough to live minutes away so I can get fresh picked blueberries any time. I wouldn’t recommend frozen blueberries for Blueberry Lemon Loaf because they would stain the batter. But you can make Zucchini Blueberry Loaf with frozen berries if you like. Do you think the person who named blueberries was colour blind? They’re not actually blue are they?
Tips for making great Blueberry Lemon Loaf
- Parchment paper lined loaf pans are great because they keep the loaf from sticking and you can lift it right out of the pan to cool
- Rinse the blueberries and check for stems, twigs or mushy berries. Then drain them well and dry the berries on a paper towel so you’re not adding extra liquid to the batter
- Make sure your butter is room temperature.
- Zesting the lemon adds a huge hit of citrus flavour so use a real lemon. Make sure you only zest the yellow part because if you go too deep into the white part it gets bitter. Don’t squeeze the juice from the lemon until after you’ve zested it.
- Stir MOST of the berries in right before pouring into the loaf pan, then scatter a few across the top before baking. This will help prevent all the berries from sinking to the bottom of the loaf.
After your loaf has baked almost an hour, check by sticking a toothpick into the centre. If it comes out clean your Blueberry Lemon Loaf is done.
The last but most important step is to drizzle the lemon syrup over top. Once you’ve zested the lemon for the loaf, squeeze out as much juice as you can, then mix in the sugar. The crystals will dissolve while the loaf is baking. Spoon the syrup over top evenly and slowly once the loaf has cooled about 5 minutes. It will sink right into the loaf and leave a sticky lemony glaze on top of your Blueberry Lemon Loaf. Personally, the amount of glaze is more than enough for one loaf. My friend Diana told me she made 2 loaves and used half the glaze on each and it was enough. So it’s your call how much glaze you use.
Here’s the recipe:
Blueberry Lemon Loaf
- 2 eggs
- 2 large spoonfuls butter at room temperature heaping tablespoons
- ½ C milk
- 1 C white sugar
- 1 ½ C all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 lemon, zested save for juice
- 1 C fresh blueberries
- 1 lemon, juiced
- ½ C white sugar
- Beat eggs, butter, milk and sugar.
- Sift together flour, baking powder and salt. Add to egg mixture. Beat well.
- Zest lemon all over, yellow parts only. Add to batter and mix.
- Gently stir in blueberries, saving a few for the top.
- Pour into loaf pan fitted with parchment paper. Drop remaining blueberries on top.
- Bake in preheated oven at 350° for 55 minutes or until a toothpick inserted in the centre comes out clean.
- While loaf is baking, squeeze juice from lemon. Add white sugar and stir. Allow to sit to let sugar dissolve. Once loaf has cooled for 5 minutes, drizzle with glaze over top evenly. You may find there is more than enough glaze for one loaf.