Lemon Blueberry Loaf

A humbler version of my blueberry yogurt cake (don't miss that one!), this pretty lemon blueberry loaf is made in just one bowl. In my opinion, its best feature is the lemon glaze spread thickly over the cooled bread that sets into a delectable, tangy icing to balance the sweetness of the loaf. I love how quickly this recipe comes together as well as its bold flavors. Enjoy!

Check out my gluten free lemon blueberry bread for a gluten-free version!

What You'll Love

• Quick to make. First, rub lemon zest into the sugar to release its oils and infuse the loaf with bright citrus flavors. Then just whisk and stir in the rest of the ingredients. You'll need about 5 minutes of effort to make the batter.
• Bold flavors. Lemon is a major player here, with the zest perfuming the whole loaf. Blueberries add summery flavor, and that super flavorful glaze is the perfect finishing touch.
• Simple ingredients. I always rely on whole foods ingredients in my recipes, and you won't find anything fussy here. Use frozen blueberries so you can make this loaf any time of year.

Ingredients Needed

Here's what you need for a lemon blueberry loaf. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Yogurt - For the best results, use plain full-fat yogurt or vanilla yogurt.
• Granulated sugar
• Eggs - Large eggs at room temperature work best.
• Whole wheat flour - I like sliding in a bit of extra whole grains whenever possible. You can use whole wheat flour, whole wheat pastry flour, or spelt flour. Feel free to use all-purpose flour if you prefer.
• Almond flour - I love the extra protein and moisture fine-ground almond flour adds to this bread. If you don't eat almonds or don't have any on hand, just use more whole wheat flour.
• Baking powder
• Salt - Fine sea salt or table salt.
• Oil - I like coconut oil, but you can use vegetable oil or another neutral oil of your choice, such as avocado oil.
• Blueberries - Feel free to use either fresh or frozen blueberries - no need to defrost the blueberries first.
• Glaze - Lemon juice and (sifted) powdered sugar

Tips & Recipe Notes

• What type of yogurt? I use either whole-fat plain yogurt or plain low-fat yogurt. Either works fine! You can also use vanilla yogurt for a little extra flavor.
• Another oil. Use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
• Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
• Make it a cake. I love baking this recipe as a layer cake! Double the recipe and bake it in two 2 9-inch cake rounds. You can fill and frost the cake with a simple, lightly sweetened whipped cream, or do a cream cheese or vanilla buttercream frosting.
• Try another fruit. Use this base and add raspberries, chopped strawberries, or even pitted cherries in season!

Proper Storage

• Counter - Cover the loaf or transfer it to an airtight container or sealable bag and store it on the counter for up to 3 days.
• Fridge - Place the loaf in a sealable bag or container, or wrap it in foil and place it in the fridge for up to 5 days.
• Freezer - Cut slices and wrap them in plastic wrap, then place them in a freezer-safe bag, or wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw overnight in the fridge before eating.