Lemon Blueberry Loaf









Tea time and breakfast will never be the same again. With the sharp lemon taste and juicy blue berries, this super moist loaf is bound to be a winner. Using a pound cake as its base, this butter-rich loaf has slowly become one of my favorites. It is easy to make and gets better with age. If you love my lemon poppy seed loaf, you are sure to love this lemon blueberry loaf. This is an adaptation of a recipe by Stephanie Jaworski.

Lemon Poppy Seed Loaf, Mocha Rum Loaf & Lemon Blueberry Loaf Trio

Lemon Poppy Seed Loaf, Mocha Rum Loaf & Lemon Blueberry Loaf Trio











(1) 195 Grams All Purpose Flour (1-1/2 Cups)

(2) 113 Grams Unsalted Butter

(3) 2 Large Eggs

(4) 1 Cup Frozen Blueberries (See Note 1)

(5) 150 Grams Granulated White Sugar (3/4 Cup)

(6) The Zest of 1 Large Lemon

(7) 1 Teaspoon Baking Powder

(8) 1/4 Teaspoon Salt

(9) 1 Teaspoon Pure Vanilla Extract

(10) 1/2 Cup Milk

For Lemon Glaze

(1) 3 Tablespoons Fresh Lemon Juice

(2) 50 Grams Granulated White Sugar (1/4 Cup)









(1) Fresh blueberries can be used in place of frozen blueberries.

(2) If using salted butter, omit the salt in the recipe.









(1) Preheat oven to 350 degrees (F) (178 degrees C).

(2) Butter and Flour an 8 by 4 Loaf Pan and line the bottom of the pan with parchment paper.

(3) In a  large bowl, combine the flour, salt, baking powder and lemon zest. Take a tablespoon of the flour mixture and toss the blueberries in it. This will keep them from sinking to the bottom of the pan during baking.

(4) In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until it is soft and creamy, about 2 minutes. With the mixer still running at low speed, add the sugar and keep beating until the mixture is light and fluffy, about 3 minutes. Use a rubber spatula to scrape the bottom and sides of the bowl at intervals.








(5) Add the eggs one at a time and beat after each addition. Add the vanilla extract and beat to incorporate.








(6) Add the flour mixture and milk in 5 additions starting and ending with the flour mixture (flour, milk, flour, milk, flour). Beat only until combined. Mix any left over flour with a spatula. Do not over mix.








(7) Add the flour coated blueberries and mix them in gently with a spatula.















(8) Pour the batter into the prepared pan and bake in preheated oven for 55 minutes – 1 hour, or until a toothpick inserted in the middle comes out clean.








(9) Take the loaf out of the oven and place on a wire rack.








(10) Make the lemon glaze. Combine the lemon juice and the sugar in a small sauce pan and heat on fire just until the sugar melts. Brush the loaf with the hot glaze until the loaf absorbs all the glaze.


(11) Allow loaf to cool in pan on wire rack for about 30 minutes. Cover loaf in pan with foil paper and leave for 8 hours or overnight. This allows the flavors to build up. Enjoy!









Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

4 comments on “Lemon Blueberry Loaf
  1. Mme Ero says:

    Thank you Terry; this will definitely become my go-to tea cake… now I’ll have another use for those frozen blueberries from Shoprite!
    Will have to make it in the evenings so I’m able to resist the 8-hour wait period… 😀

  2. Mrs Williams says:

    Hello Terry,
    Pls can d berries be substituted with raisins?

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