The Beach House Kitchen

Blueberry Lemon Loaf

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This Blueberry Lemon Loaf is bursting with fresh, juicy blueberries and a twist of lemon! 

Overhead photo of blueberry lemon loaf on a round wire rack with a bowl of blueberries and a cup of coffee

Updated: This post was first published here at the BHK in August 2017. I decided it was worthy of a reshare, so I’ve added some new photos and notes to the post below.

Oh summer blueberries, how do I love thee? Let me count the ways…

Hello folks! I hope you’re all enjoying the month of June. It’s whizzing by, isn’t it?

Who else has been enjoying all the summer blueberries? Here at the beach it’s been here a blueberry, there a blueberry, everywhere a blueberry blueberry!

I’ve been tossing them in my morning yogurt and cereal and baking them in all kinds of things.

Overhead photo of blueberry lemon loaf on a round wire rack

Today’s delicious Blueberry Lemon Loaf is an old favorite here at the BHK. I shared it back in 2017 and decided it was worthy of an update and reshare AND a VIDEO located just above the recipe!

If I’ve made this loaf once, I’ve made it dozens of times each and every summer. I usually make more than one loaf at a time. One for us and one to gift to a neighbor or friend. Because really, who doesn’t love gifts, especially food gifts?

Overhead photo of ingredients for Blueberry Lemon Loaf in bowls on a tan background

I love making this loaf when blueberries are in season, but you can make this recipe all year long by substituting frozen blueberries. It’s perfect for breakfast with your morning coffee, but it’s also a fabulous dessert, topped with some whipped cream and a few extra berries.

It’s loaded with a over a cup of fresh blueberries and two tablespoons of freshly grated lemon zest for zing. It also includes one cup of sour cream which lends to a nice, moist cake.

So go, go, go and grab all the blueberries guys! Make a loaf for yourself, and one for someone you love! Enjoy!

Overhead photo of blueberry lemon loaf on a round wire rack with a bowl of blueberries and a cup of coffee

 

A Few Cook’s Notes for Blueberry Lemon Loaf Recipe:

You can top your pre-baked loaf with some granulated sugar or some turbinado sugar for extra crunch. Both work well.

Fold in your blueberries gently so they stay whole and don’t turn the batter purple.

If your loaf looks like it’s browning too much, tent it with a piece of foil. I tented my loaf around the 50-55 minute mark.

 

BLUEBERRY LEMON LOAF RECIPE VIDEO


5 from 5 votes
Blueberry Lemon Loaf
Print
Blueberry Lemon Loaf
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings
Calories: 286 kcal
Author: MaryAnn Dwyer
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup (one stick) unsalted butter, room temperature
  • 1 cup granulated sugar, plus a bit extra for sprinkling on top before baking
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 Tbsp. freshly grated lemon zest
  • 1 1/4 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time until well blended. Add sour cream, vanilla and lemon zest. Beat until smooth, scraping down the bowl when necessary.

  4. With the mixer on low, gradually add the flour mixture reserving one tablespoon to toss the blueberries with. Remove the bowl from the mixer, and carefully fold the blueberries into the mixture with a rubber spatula. Spread the batter into the prepared pan, smoothing the top. Sprinkle the top with granulated sugar, if desired.

  5. Bake for 1 hour and 15 minutes or until toothpick inserted in center of loaf comes out clean. If loaf is browning too quickly, tent with a piece of foil. (I tented mine around the 50-55 minute mark.
  6. Cool in pan for 15 minutes. Release from pan and let cool on wire rack.
Nutrition Facts
Blueberry Lemon Loaf
Amount Per Serving
Calories 286 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 58mg19%
Sodium 244mg11%
Potassium 143mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 404IU8%
Vitamin C 5mg6%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag #thebeachhousekitchen

Thanks so much!

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Comments

  6. Cheyanne @ No Spoon Necessary says

    August IS flying by! But, shoot, ALL of spring and now summer seem like a tiny blip on a radar. Which stinks because I just know winter is going to draaaaaaaaag on. We must enjoy all the fresh blueberries while we still can!! And I can’t think of any better way to do just that than with this loaf, Mary Ann!! I love lemon with blueberries, but combine those two loves into one moist loaf?! HEAVEN!! I need this in my life STAT! Pinned! Cheers, friend! Xo

    Reply

    • Mary Ann says

      I know, winter does seem to drag doesn’t it! While spring and summer are gone before we know it. I make this loaf all year long Chey, because it’s soooo good! Happy weekend!

      Reply

  9. Traci | Vanilla And Bean says

    You had me at sour cream and blueberries! GAH! I’ve been freezing all the blueberries, Mary Ann, so I can have them through the winter. My freezer is stuffed! I love them so much! This loaf is perfection and you’ve made sure those blueberries didn’t sink to the bottom :D . Mary Berry would be proud! Scrumptious!

    Reply

  12. Geraldine | Green Valley Kitchen says

    I love a good short bread, Mary Ann – and this one’s a winner. Yay for blueberries – the market here has large clam shells of blueberries for a great price – so putting this on my most make list. Also love the lemon zest you’ve added also. Pinning!

    Reply

  25. Marissa says

    Lemon and blueberries were made for each other! And this loaf looks like the perfect place to pair them – I’m imagining it toasted and slathered in butter. Another beauty, Mary Ann!

    Reply

  26. Ben | Havocinthekitchen says

    I didn’t realize that the blueberry season is about to be over…but the truth is that having been enjoying melons and cherries, I kind of haven’t opened the blueberry one:) That’s all right though – you can always find decent blueberries all year round (although they ain’t as good as seasonal). The combo of blueberry and lemon is one of my favorite so this loaf looks and sounds fantastic to me!

    Reply

  31. Alex says

    Lemon and blueberry is one of my most favourite and loved combinations. I would love some of this with my cup of coffee right now!

    Reply

  35. Maria says

    Lemon and blueberry is such a fabulous combo. This is cooling on my counter right now and smells heavenly. I can’t wait to have a slice on this rainy Saturday. The height is beautiful and something that I love to see when baking a loaf

    Reply

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