Steep-by-Step Method
Step 1: Prepare Your Pan and Oven
Preheat the oven to 175°C (350°F). Grease and line a standard loaf pan with parchment paper, leaving some overhang for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, vanilla extract, and yogurt until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix — this keeps your loaf soft and tender.
Step 5: Fold in the Blueberries
Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Fold them gently into the batter.
Step 6: Bake the Loaf
Pour the batter into the prepared pan, smoothing the top evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover loosely with foil during the last 10 minutes.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
🍋 Step 7: Make the Lemon Glaze
Whisk powdered sugar and lemon juice together in a small bowl until smooth and glossy. Adjust the consistency by adding more lemon juice (for thinner glaze) or sugar (for thicker glaze).
Drizzle the glaze over the cooled loaf, letting it cascade down the sides beautifully. Allow it to set for about 15 minutes before slicing.
🌼 Serving Suggestions
Serve your Lemon Blueberry Loaf with:
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A cup of hot tea or iced coffee
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A dollop of whipped cream for dessert
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A sprinkle of extra lemon zest on top for a bakery-style finish
It’s lovely as a breakfast treat, an afternoon snack, or a light dessert after dinner.
💡 Pro Tips for Perfect Results
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Room temperature ingredients: Ensure butter, eggs, and yogurt are not cold — they blend more smoothly.
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Fresh vs frozen berries: Both work! Just add frozen berries straight from the freezer to prevent streaking.
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Don’t overmix: Once the flour is in, mix gently to avoid a dense loaf.
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Glaze while warm: For a subtle, soaked-in effect, drizzle some glaze when the loaf is still slightly warm — then add more once cooled for that glossy look.
🌞 Why You’ll Love This Recipe
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Bright and refreshing: Lemon adds a tangy spark that balances the sweetness.
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Moist and soft: The yogurt keeps it perfectly tender.
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Visually stunning: The blueberries create gorgeous purple speckles in every slice.
💛 Final Thoughts
The Lemon Blueberry Loaf is a simple yet elegant bake that brings joy with every bite. Whether you make it for a lazy weekend morning, a summer picnic, or just because you deserve something sweet, it’s guaranteed to brighten your day.
It’s sunshine in loaf form — golden, fragrant, and bursting with flavor. Once you try it, it’ll become one of those recipes you’ll return to again and again.
