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Overhead photo of blueberry lemon loaf on a round wire rack with a bowl of blueberries and a cup of coffee
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5 from 7 votes

Blueberry Lemon Loaf

This Blueberry Lemon Loaf is bursting with fresh, juicy blueberries and a twist of lemon! 
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry loaf recipe, easy blueberry loaf recipe, lemon loaf with blueberries
Servings: 12 servings
Calories: 286kcal
Author: MaryAnn Dwyer


  • 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


  • Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • Cool in pan for 15 minutes. Release from pan and let cool on wire rack.


  • 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.


Calories: 286kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 244mg | Potassium: 143mg | Fiber: 1g | Sugar: 19g | Vitamin A: 404IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg