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Ultimate Lemon Blueberry Loaf Recipe: Moist Bakery-Style Quick Bread

This bakery-style lemon blueberry loaf combines fresh lemon zest and plump blueberries in a moist quick bread with a delicate crumb structure. Perfect for breakfast, brunch, or afternoon tea, this recipe uses clever baking techniques to ensure foolproof results every time.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup plain Greek yogurt or sour cream
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 cup fresh blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Toss blueberries with 1 tablespoon of flour to prevent sinking.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat softened butter and sugar together until light and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, then mix in Greek yogurt, lemon zest, lemon juice, and vanilla extract.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined. Gently fold in flour-coated blueberries.
  6. Pour batter into prepared loaf pan, smooth the top, and bake for 50-60 minutes until toothpick comes out clean.
  7. Cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Coat blueberries in flour to prevent sinking, use room temperature ingredients for better emulsion, and don't overmix the batter to maintain tenderness.