At one of my first bakery jobs as a pastry chef, I made this deliciously moist, lemony loaf packed with fresh blueberries and a crumble topping. When I saw a similar version at Costco, I was excited to try it, but my husband and I agreed that while it was super sweet, it lacked blueberry and fresh lemon flavor. So, of course, I had to make my own recipe!
Like my moist lemon cake loaf, this lemon blueberry loaf is made with fresh lemon juice, zest, and a sweet-tangy lemon glaze on top, but is packed with fresh blueberries. It’s even better than the bakery version!
Between the blueberries in every bite and the buttery crumb topping, this recipe is basically a loaf form of my soft blueberry crumble cake!
How to Make It
1
Cream the butter, sugar, and lemon zest. For a rich bakery flavor, I recommend European butter because it has more fat content. My go-to butter is always Kerrygold!
2
Mix in the wet ingredients. Stream the eggs into the mixing bowl while it’s running; this will ensure the egg emulsifies into the fat properly.
3
Mix in the dry ingredients and cream at the same time. Just dump the flour mixture into the bowl, turn it on low speed, and stream the cream into the bowl at the same time!
4
Fold in the blueberries. To prevent the berries from sinking to the bottom of the loaf, toss them in some flour before mixing them into the batter!
If you buy a big container of blueberries to make this, freeze the leftovers and use them to make my moist blueberry cupcakes with blueberry filling—they’re to die for!
5
Pour the cake batter into a lined 8.5×4.5 loaf pan and top with the crumble. Drag a butter knife or spatula through the center of the loaf to encourage the center to crack!
You can still bake the batter in a 9×5 loaf pan, but the loaf will not be as tall as these photos!
6
After baking, drizzle with lemon icing. Once the quick bread has baked and cooled, pour the glaze over the top and let the excess run off the sides. Slice and enjoy!
Maybe lemon isn’t your flavor…I get it! My husband isn’t a huge fan of lemon, so he loves it when I make my moist blueberry coffee cake. It’s bursting with blueberry flavor and topped with a buttery cinnamon streusel!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Moist Lemon Blueberry Loaf with Lemon Glaze
Equipment
- 8.5×4.5 metal loaf pan
Ingredients
Lemon Blueberry Cake Batter
- 1 3/4 cup all-purpose flour, *See notes below for measuring!*
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup fresh blueberries
- 1/2 cup unsalted European butter, (like Kerrygold) room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon zest
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup heavy cream, room temperature
Crumble Topping
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted European butter, melted and cooled slightly
- 2 1/2 teaspoons granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350F/180C. Lightly grease and line an 8.5×4.5 loaf pan with parchment paper so that it hangs over the sides for easy removal of the baked loaf. Set aside.
- Combine the flour, baking powder, and salt in a bowl and set aside.1 3/4 cup (227 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt
- In a separate bowl, toss the blueberries in a half teaspoon of flour until coated. Discard any excess flour and set the berries aside.1 cup (155 g) fresh blueberries
- In a mixing bowl, cream the butter, sugar, oil, and lemon zest for 2 minutes, until light and fluffy.1/2 cup (113 g) unsalted European butter, 3/4 cup (150 g) granulated sugar, 2 tablespoons (25 g) vegetable oil, 1 tablespoon fresh lemon zest
- Whisk the eggs together. Then, with the mixer running on low speed, stream them into the bowl. Once combined, scrape down the bowl and mix in the sour cream, lemon juice, and vanilla. It will look curdled at this point which is fine.2 (100 g) large eggs, 1/4 cup (56 g) sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla bean paste or extract
- Add the dry ingredients and turn the mixer on low speed, streaming the heavyy cream into the bowl while the flour is being mixed in. When there are just a few streaks of flour left, stop mixing and fold in the blueberries by hand.1/2 cup (115 g) heavy cream
- Transfer the batter to the prepared loaf pan, using a spatula to evenly spread it to fill the pan and smooth the top. Then, drag a butter knife through the center of the loaf.
- To make the crumble topping, combine the flour, butter, and sugar until crumbs form. Evenly spread it across the top of the batter.1/2 cup (65 g) all-purpose flour, 3 tablespoons (42 g) unsalted European butter, 2 1/2 teaspoons granulated sugar
- Bake the blueberry loaf for 65-75 minutes, tenting the top of the loaf with a piece of foil around 35-45 minutes to keep the top from getting too brown.
- Let the loaf pan cool on a wire rack once baked for 30-40 minutes, then lift the parchment sides up to remove it from the pan and let it finish cooling on the rack.
- To make the lemon glaze, whisk together the powdered sugar and fresh lemon juice. When the loaf is cool, pour the glaze over the top then cut into slices.1 cup (120 g) powdered sugar, 2 tablespoons lemon juice
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
