Ultimate Moist Lemon Blueberry Loaf: Bakery-Style Perfection with Crumb Topping & Zesty Glaze
Every baker has that one recipe that transports them back to their early days in the kitchen, a culinary memory that sparked a passion. For me, it was a delightfully moist, intensely lemony loaf, generously studded with fresh blueberries and crowned with a delightful crumble. I perfected this recipe during one of my first bakery jobs as a pastry chef, and it quickly became a personal favorite and a customer highlight.
Years later, I stumbled upon a similar-looking loaf at Costco, a tempting sight that promised familiar flavors. Eagerly, my husband and I decided to give it a try. While undeniably sweet, we both agreed it fell short on the vibrant, fresh blueberry and bright lemon flavors we cherished. This experience ignited a familiar creative spark – it was time to bring my perfected version to life, ensuring every bite delivered the authentic, intense flavor I remembered.
Much like my beloved moist lemon cake loaf, this lemon blueberry loaf is crafted with an abundance of fresh lemon juice and zest, and finished with a perfectly balanced sweet-tangy lemon glaze. But this version takes it a step further, generously packing in juicy fresh blueberries for an explosion of fruit in every mouthful. The result? A loaf that isn’t just good, but even surpasses the bakery version that inspired it, delivering a truly unforgettable experience.
With plump blueberries dotting every slice and a perfectly crumbly, buttery streusel topping, this recipe is essentially a convenient loaf-form tribute to my unbelievably soft blueberry crumble cake! It offers all the comforting flavors and textures you adore, but in a simpler, sliceable format that’s perfect for any occasion.
Why This Lemon Blueberry Loaf is Unforgettable
What sets this particular moist lemon blueberry loaf apart from the rest? It’s a symphony of textures and flavors, designed to deliver that quintessential bakery experience right in your home. Here’s why this recipe will become your new go-to:
- Incredible Moisture: Thanks to the inclusion of both sour cream and heavy cream, this loaf boasts a supremely moist and tender crumb that practically melts in your mouth. Say goodbye to dry, crumbly quick breads!
- Bursting Blueberry Flavor: We don’t skimp on the blueberries here. Every slice is generously studded with juicy, sweet-tart berries, ensuring a delightful pop of fruit with each bite. Tossing them in flour prevents them from sinking, distributing that fruity goodness evenly.
- Zesty Lemon Brightness: We layer the lemon flavor using both fresh lemon zest and juice in the batter, and then enhance it further with a vibrant lemon glaze. This provides a refreshing tang that perfectly complements the sweetness of the blueberries.
- Irresistible Crumb Topping: A buttery, slightly crispy streusel topping adds a fantastic textural contrast and an extra layer of sweetness, elevating this loaf from simple to extraordinary. It’s the perfect crown for this delicious quick bread.
- Simple One-Bowl Method: Despite its gourmet taste, this recipe is surprisingly easy to make. Many of the ingredients can be added to the same bowl, streamlining the process and making cleanup a breeze.
Key Ingredients for a Perfect Loaf
Achieving a truly outstanding lemon blueberry loaf hinges on using the right ingredients and understanding their roles. Here’s a closer look at what makes this recipe shine:
European Butter: The Secret to Richness
For that authentic, rich bakery flavor, I highly recommend using European butter. Its higher fat content compared to standard American butter contributes to a more tender crumb and a depth of flavor that can’t be matched. My personal favorite is always Kerrygold – you’ll taste the difference!
Fresh Lemon Zest and Juice: Brightening Every Bite
There’s no substitute for fresh lemon. The zest contains concentrated essential oils that provide a bright, aromatic lemon flavor without adding too much liquid. The fresh lemon juice adds that necessary tang and moisture, both in the batter and the glaze, creating a multi-dimensional lemon profile that synthetic extracts simply can’t replicate.
The Magic of Sour Cream & Heavy Cream
These two ingredients are the heroes behind the loaf’s incredible moisture and tender texture. Sour cream adds richness, a slight tang, and moisture, contributing to a soft crumb. Heavy cream, streamed in with the dry ingredients, ensures the batter remains moist and keeps the loaf from drying out during baking, resulting in a perfectly tender bite every time.
Why Toss Blueberries in Flour?
This is a crucial, yet simple, step to ensure your blueberries are evenly distributed throughout the loaf instead of sinking to the bottom. Coating the fresh blueberries in a small amount of all-purpose flour creates a thin barrier that helps them suspend in the batter, leading to a beautifully consistent fruit distribution in every slice.
How to Make This Delicious Loaf – Step-by-Step Guide
1
Cream the butter, sugar, and lemon zest. Begin by creaming your room temperature European butter with granulated sugar and fresh lemon zest for a full two minutes. This process incorporates air into the mixture, resulting in a light and fluffy base that contributes to the loaf’s tender texture and ensures the lemon flavor is infused right from the start. For a rich bakery flavor, I always recommend European butter because of its higher fat content. My go-to butter is always Kerrygold!
2
Mix in the wet ingredients. Once your butter and sugar mixture is light and fluffy, gradually stream the whisked eggs into the mixing bowl while it’s running on low speed. This slow addition helps the egg emulsify properly into the fat, preventing a curdled batter and ensuring a smooth, cohesive mixture. Follow this by scraping down the bowl and incorporating the sour cream, lemon juice, and vanilla. Don’t worry if it looks slightly curdled at this stage; it will come together beautifully.
3
Mix in the dry ingredients and cream at the same time. This technique, often used in professional bakeries, helps create a light and tender crumb. Simply dump the pre-mixed flour, baking powder, and salt into the bowl. With the mixer on low speed, simultaneously stream in the heavy cream. Mix just until a few streaks of flour remain; this prevents overmixing, which can lead to a tough loaf. The goal is to barely combine for ultimate tenderness!
4
Fold in the blueberries. Before mixing them into the batter, remember to lightly toss your fresh blueberries in a half-teaspoon of flour. This simple trick creates a thin coating that prevents the berries from sinking to the bottom of the loaf during baking, ensuring every slice is packed with juicy, vibrant fruit. Gently fold them in by hand until just combined.
If you find yourself with an abundance of blueberries after making this delightful loaf, don’t let them go to waste! Freeze the leftovers and use them to whip up my incredibly moist blueberry cupcakes with a luscious blueberry filling—they are absolutely to die for and a fantastic way to enjoy more fresh berry goodness!
5
Pour the cake batter into a lined 8.5×4.5 loaf pan and top with the crumble. Carefully transfer the prepared batter into your parchment-lined loaf pan. Use a spatula to gently spread it evenly and smooth the top. To encourage that beautiful, signature crack down the center of the loaf, drag a butter knife or a thin spatula through the center before adding the crumble. Then, sprinkle the buttery, sweet crumble topping generously over the surface. This not only adds flavor and texture but also a rustic, inviting appearance.
While an 8.5×4.5 inch loaf pan is ideal for a taller, more substantial loaf as pictured, you can still bake the batter in a 9×5 loaf pan. Just be aware that the loaf will have a slightly lower profile, though it will be equally delicious!
6
After baking, drizzle with lemon icing. Patience is key here! Once your glorious quick bread has baked to golden perfection and cooled completely on a wire rack, it’s time for the crowning glory. Whisk together your powdered sugar and fresh lemon juice to create a luscious, tangy-sweet glaze. Generously pour the glaze over the top of the cooled loaf, allowing the excess to elegantly drip down the sides. Let the glaze set slightly before eagerly slicing into this masterpiece and enjoying every moist, flavorful bite!
Expert Tips for Lemon Blueberry Loaf Success
Even though this recipe is designed to be straightforward, a few expert tips can elevate your lemon blueberry loaf from good to absolutely phenomenal. Follow these pointers for the best possible results:
- Proper Flour Measurement is Paramount: This is my #1 baking tip for a reason! Never scoop a measuring cup directly into your flour bag; this compacts the flour and leads to using too much, resulting in a dry, dense loaf. Instead, use the “spoon-level method”: fluff your flour first, then spoon it into your measuring cup until overflowing, and level it off with a straight edge. For truly professional results, always use a kitchen scale – it’s the most accurate method!
- Room Temperature Ingredients are Non-Negotiable: Ensure your butter, eggs, sour cream, and heavy cream are all at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air more effectively, leading to a lighter, more tender crumb. Cold ingredients will result in a lumpy batter and a denser loaf.
- Do Not Overmix the Batter: Once the dry ingredients are added, mix just until combined. Overmixing develops the gluten in the flour, making your loaf tough and chewy instead of tender and moist. A few streaks of flour are perfectly fine before you fold in the blueberries.
- The Butter Knife Trick for a Beautiful Crack: Dragging a butter knife through the center of the batter before baking isn’t just for aesthetics. It helps guide the expansion of the loaf as it bakes, encouraging a beautiful, natural crack down the middle, which is a hallmark of a perfectly baked quick bread.
- Cooling is Key for Perfect Glaze: Resist the urge to glaze your loaf while it’s still warm. If the loaf is warm, the glaze will simply melt and soak into the bread, rather than forming a lovely, set layer on top. Allow the loaf to cool completely on a wire rack before drizzling on the lemon icing for the best presentation and taste.
Variations and Substitutions to Try
While this lemon blueberry loaf recipe is perfect as is, it’s also incredibly versatile! Feel free to get creative and customize it to your taste or what you have on hand:
- Frozen Blueberries: If fresh blueberries aren’t in season, you can absolutely use frozen ones! Do not thaw them before adding to the batter. Toss them directly from the freezer with flour as instructed to prevent sinking. You may need to bake the loaf for an extra 5-10 minutes.
- Adding Other Citrus: For a different flavor profile, consider adding orange or lime zest and juice instead of lemon, or a combination! Lemon-raspberry or lemon-blackberry are also fantastic variations.
- Nutty Additions: Enhance the texture and flavor by folding in half a cup of chopped nuts, such as walnuts, pecans, or almonds, with the blueberries. They add a wonderful crunch.
- Spice It Up: A pinch of cinnamon or cardamom in the crumble topping or even in the batter can add a warm, comforting note that pairs beautifully with the lemon and blueberries.
- Different Toppings: If you’re not a fan of crumble, a simple sprinkle of coarse sugar before baking will give a lovely sparkle and subtle crunch. Or, skip the glaze and dust with powdered sugar after cooling.
Serving Suggestions for Your Lemon Blueberry Loaf
This moist lemon blueberry loaf is incredibly versatile and shines in many settings. Here are a few ways to enjoy it:
- For Breakfast or Brunch: A slice of this loaf is perfect alongside your morning coffee or tea. It’s hearty enough to be a standalone breakfast, or you can serve it as part of a larger brunch spread with fresh fruit and yogurt.
- Afternoon Treat: This loaf makes an ideal pick-me-up during the afternoon. Enjoy it with a glass of iced tea or a cold beverage for a sweet and refreshing break.
- Elegant Dessert: Serve a slice warmed slightly with a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet impressive dessert. The contrast of warm loaf with cold cream is divine!
- Picnics and Potlucks: Easy to transport and universally loved, this loaf is a fantastic addition to any picnic basket or potluck spread. It holds up well and remains moist even when sliced ahead of time.
Maybe lemon isn’t your preferred flavor profile – and that’s perfectly fine! My husband, for instance, isn’t a huge fan of lemon, which is why he absolutely adores it when I bake my incredibly moist blueberry coffee cake. It’s truly bursting with pure blueberry flavor and crowned with an irresistible buttery cinnamon streusel that offers a different, but equally delicious, experience!
Storage and Freezing Instructions
To keep your delicious lemon blueberry loaf fresh and moist, follow these simple storage and freezing tips:
- Room Temperature Storage: Any leftover slices can be stored in an airtight container at room temperature for 3-4 days. For optimal freshness, you might want to place a piece of paper towel at the bottom of the container to absorb any excess moisture.
- Refrigeration: While not strictly necessary, if you live in a very humid climate or prefer your baked goods chilled, you can refrigerate the loaf in an airtight container for up to a week. Bring to room temperature or warm slightly before serving for the best texture.
- Freezing for Longer Enjoyment: This loaf freezes beautifully! You can wrap the whole loaf, or individual slices, tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They will keep well in the freezer for up to one month.
- Defrosting: To enjoy a frozen slice, simply let it defrost at room temperature for an hour or two. You can also gently warm individual slices in the microwave for 15-30 seconds or in a toaster oven for a few minutes for a warm, fresh-baked feel.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries?
Yes, absolutely! If fresh blueberries are not in season or readily available, you can use frozen blueberries. The key is to not thaw them before using. Toss them directly from the freezer with a half-teaspoon of flour as instructed in the recipe. This prevents them from coloring the batter and from sinking to the bottom. You might need to add an extra 5-10 minutes to the baking time.
What if I don’t have European butter?
While European butter (like Kerrygold) is recommended for its higher fat content and richer flavor, you can certainly use regular unsalted butter. The loaf will still be delicious and moist. Just ensure it’s at room temperature for proper creaming.
How do I know when the loaf is done?
The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. The top should be golden brown, and the internal temperature should reach about 200-205°F (93-96°C). Remember to tent the loaf with foil if the top starts browning too quickly.
Can I make this into muffins or cupcakes?
Yes, this batter can be adapted for muffins or cupcakes! Line a muffin tin with paper liners. Fill each liner about two-thirds full with batter and sprinkle with the crumble topping. Bake at 375°F (190°C) for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. The yield and baking time will vary, so keep an eye on them. You can then drizzle with the lemon glaze once cooled.
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there to help others find this recipe! You can also tag me on Instagram or Facebook so I can check out your amazing creations!
Moist Lemon Blueberry Loaf with Lemon Glaze
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
8.5×4.5 metal loaf pan
Ingredients
Lemon Blueberry Cake Batter
- 1 3/4 cup all-purpose flour, *See notes below for measuring!*
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup fresh blueberries
- 1/2 cup unsalted European butter, (like Kerrygold) room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon zest
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste or extract
- 1/2 cup heavy cream, room temperature
Crumble Topping
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted European butter, melted and cooled slightly
- 2 1/2 teaspoons granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
-
Preheat your oven to 350°F (180°C). Lightly grease and line an 8.5×4.5 inch metal loaf pan with parchment paper, ensuring it hangs over the sides. This will create “handles” for easy removal of the baked loaf. Set the prepared pan aside.
-
In a medium bowl, combine the all-purpose flour, baking powder, and fine sea salt. Whisk them together thoroughly to ensure all leavening agents are evenly distributed. Set this dry mixture aside.1 3/4 cup (227 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt
-
In a separate small bowl, gently toss the fresh blueberries with a half teaspoon of flour until they are lightly coated. This crucial step prevents them from sinking to the bottom of the loaf. Discard any excess flour from the bowl and set the coated berries aside.1 cup (155 g) fresh blueberries
-
In a large mixing bowl (preferably using a stand mixer with a paddle attachment or a hand mixer), cream together the room temperature unsalted European butter, granulated sugar, vegetable oil, and fresh lemon zest. Beat for approximately 2 minutes on medium speed until the mixture is light, fluffy, and pale in color.1/2 cup (113 g) unsalted European butter, 3/4 cup (150 g) granulated sugar, 2 tablespoons (25 g) vegetable oil, 1 tablespoon fresh lemon zest
-
Whisk the two large eggs together in a small bowl. With the mixer running on low speed, slowly stream the whisked eggs into the butter mixture. Continue mixing until fully combined, then stop and scrape down the sides of the bowl with a spatula. Mix in the room temperature sour cream, fresh lemon juice, and vanilla bean paste or extract. The mixture may appear slightly curdled at this point, which is perfectly normal.2 (100 g) large eggs, 1/4 cup (56 g) sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla bean paste or extract
-
Add the reserved dry ingredients to the wet mixture. Turn the mixer on low speed, and while the flour is being incorporated, slowly stream the room temperature heavy cream into the bowl. Mix just until a few streaks of flour are still visible. Stop mixing immediately to avoid overworking the batter. Gently fold in the flour-coated blueberries by hand using a spatula until they are just evenly distributed.1/2 cup (115 g) heavy cream
-
Transfer the blueberry lemon cake batter to your prepared loaf pan. Use a spatula to evenly spread the batter to fill the pan and smooth the top surface. Then, drag a butter knife or the tip of a spatula through the center of the loaf. This helps create a beautiful, even crack on top as it bakes.
-
To prepare the delightful crumble topping, combine the all-purpose flour, melted and slightly cooled unsalted European butter, and granulated sugar in a small bowl. Use your fingertips or a fork to mix until coarse crumbs form. Evenly sprinkle this buttery crumble mixture across the top of the batter in the loaf pan.1/2 cup (65 g) all-purpose flour, 3 tablespoons (42 g) unsalted European butter, 2 1/2 teaspoons granulated sugar
-
Bake the blueberry loaf in the preheated oven for 65-75 minutes. Around the 35-45 minute mark, keep a close eye on the top. If it’s browning too quickly, loosely tent the top of the loaf with a piece of aluminum foil to prevent it from burning while the inside finishes baking. The loaf is done when a wooden skewer inserted into the center comes out clean.
-
Once baked, remove the loaf pan from the oven and allow it to cool on a wire rack for 30-40 minutes. This initial cooling in the pan helps it set. After this time, carefully lift the parchment paper sides to remove the loaf from the pan and transfer it directly to the wire rack to cool completely. This prevents the bottom from becoming soggy.
-
While the loaf is cooling, prepare the vibrant lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and lump-free. Once the loaf has cooled completely, generously pour the glaze over the top, allowing it to drip attractively down the sides. Let the glaze set for a few minutes before slicing into delightful pieces. Serve and enjoy every moist, zesty bite!1 cup (120 g) powdered sugar, 2 tablespoons lemon juice
Video
Notes
Use the right pan: Light-colored metal loaf pans are strongly recommended over ceramic or glass pans. These alternative materials do not conduct heat in the same way, often resulting in a loaf that is overly done on the outside but raw in the center. I achieved the tall, beautiful loaf in these photos using an 8.5×4.5 inch metal loaf pan. While you can still use a standard 9×5 inch loaf pan, please note that your baked loaf will not be as tall as the ones shown in the photos, though it will be equally delicious!
Storage/Freezing: To keep your delightful loaf fresh, store leftover slices in an airtight container at room temperature for 3-4 days. For longer preservation, you can wrap the entire loaf or individual slices tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. They can be frozen for up to one month! When you’re ready to enjoy, simply let them defrost at room temperature before serving. For a warm treat, individual slices can be gently reheated in a microwave for 15-30 seconds or in a toaster oven.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.