Blueberry Baby Shower Lemon Loaf (Printer Friendly)

Tender lemon loaf filled with juicy blueberries and a sweet tangy glaze, ideal for special occasions and tea time.

# What You Need:

→ Lemon Blueberry Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for coating berries

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - ½ teaspoon lemon zest for garnish (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest, lemon juice, sour cream or yogurt, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the final 15 minutes.
09 - Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice for thinner consistency if desired.
11 - Drizzle glaze over cooled loaf. Garnish with additional lemon zest if desired. Slice and serve.

# Pro Advice:

01 -
  • It's foolproof enough that you won't stress, but impressive enough that people think you spent hours perfecting it.
  • The combination of tart lemon and sweet blueberries feels fancy without requiring any fancy techniques.
  • It stays moist for days, which means you can actually bake ahead instead of scrambling the morning of.
02 -
  • Room temperature ingredients aren't just a suggestion—cold eggs and butter won't emulsify properly, and you'll end up with a grainy batter that bakes into a dense crumb.
  • Frozen blueberries don't need thawing because the flour coating and the batter's cold temperature keep them from releasing their color and turning your loaf into a purple swamp.
  • The cooling step in the pan is genuinely important, not just something recipes mention to sound thorough—it lets the structure firm up enough that it won't fall apart when you turn it out.
03 -
  • Zest your lemons before juicing them because once they're cut, getting zest off is messy and frustrating, and your time is worth more than that.
  • If your loaf is browning too quickly on top, tent it loosely with foil during the last 15 minutes of baking to protect it while the inside finishes cooking.
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