Blueberry Baby Shower Lemon Loaf (Printable)

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

# What You Need:

→ Lemon Blueberry Loaf

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1/2 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries, or frozen without thawing
13 - 1 tablespoon all-purpose flour for tossing blueberries

→ Simple Glaze

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

# How-To Steps:

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.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, sour cream or yogurt, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Pour batter into prepared loaf pan and smooth the top surface.
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 last 15 minutes.
09 - Let cool in the 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 for thinner consistency if desired.
11 - Drizzle glaze over cooled loaf. Garnish with additional lemon zest if desired. Slice and serve.

# Expert Suggestions:

01 -
  • It tastes fancy but feels relaxed: No one needs to know this comes together in less than twenty minutes of actual work.
  • The blueberries stay whole and jewel-like: A frozen trick I learned that prevents that sad purple bleeding throughout.
  • It pairs with absolutely everything: Coffee in the morning, tea in the afternoon, sparkling wine at celebrations.
  • One loaf feeds a crowd without drama: Perfect for showers, potlucks, or just having something beautiful on your counter.
02 -
  • Frozen blueberries are your friend: I learned this the hard way after my first attempt turned purple throughout, and now I always use them straight from the freezer because they hold their shape and don't bleed.
  • Room temperature eggs actually matter: I skipped this once thinking it was fussy advice, and the batter looked separated and unhappy until I let them sit out for another twenty minutes and re-mixed it.
  • Don't skip the flour toss on the blueberries: It sounds silly, but that tablespoon of flour is the difference between blueberries suspended throughout and all sunk to the bottom.
03 -
  • Line your pan with parchment that overhangs: You can lift the entire cooled loaf out and set it on a platter without any wrestling, and the edges stay tender instead of drying out.
  • If your oven browning is uneven, tent the top with foil during the last 15 minutes: This is gentle intervention that prevents overdrying while the center finishes baking.
  • Make the glaze right before serving: It sets quickly, so if you make it hours ahead, it can harden and you'll end up with a thick coating instead of that pretty drizzle.
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