Blueberry Baby Shower Lemon Loaf (Printable Version)

Tender lemon loaf filled with blueberries and a sweet glaze, ideal for gatherings and teatime treats.

# Ingredient List:

→ Lemon Blueberry Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - ⅓ cup fresh lemon juice
10 - ½ cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for coating

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - ½ teaspoon lemon zest for garnish, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the final 15 minutes.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add additional juice if a thinner consistency is desired.
11 - Drizzle glaze over cooled loaf. Garnish with additional lemon zest if desired. Slice and serve.

# Expert Advice:

01 -
  • Perfectly moist and tender: Sour cream (or yogurt) keeps every slice soft and rich without being heavy.
  • Bright, fresh flavor: Real lemon zest and fresh lemon juice deliver a vibrant citrus punch that balances the sweetness of the blueberries beautifully.
  • Celebration-ready: The glossy lemon glaze makes this loaf look stunning on any table, from baby showers to afternoon tea parties.
  • Easy to make: With simple pantry staples and just 15 minutes of prep time, this is an effortless bake even for beginners.
  • Versatile: Works equally well with fresh or frozen blueberries, making it a year-round treat.
02 -
  • Prevent blueberry sinking: Toss blueberries in 1 tbsp of flour before folding into the batter — this helps them stay evenly distributed throughout the loaf instead of sinking to the bottom.
  • Use frozen blueberries wisely: If using frozen blueberries, add them straight from the freezer without thawing to prevent the juices from bleeding into the batter.
  • Check for doneness correctly: Insert a toothpick into the center of the loaf — it should come out clean or with just a few dry crumbs. Wet batter means it needs more time.
  • Boost the lemon flavor: Add ¼ tsp lemon extract to the batter alongside the vanilla for an extra citrus kick.
  • Glaze on a completely cooled loaf: Always wait until the loaf is fully cool before drizzling the glaze, so it sets beautifully and does not melt into the crumb.
  • Greek yogurt substitute: Replace sour cream with Greek yogurt for a slightly tangier flavor profile while maintaining the same moist texture.
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