In my opinion, this lemon blueberry loaf is exceptionally delicious because it uses the zest from two lemons! For this fluffy and moist recipe, I'll show you how I prevent the blueberries from sinking to the bottom, and how to whip it all up in one bowl.
My vision when I created this loaf
I've seen the loaves with sliced banana on top of banana bread but what about lemon slices?! My baking reflects my mood, and I wanted to make a very pretty, flavorful loaf for SPRING!
From my point of view, this is a healthy blueberry lemon loaf as I use a mix of whole wheat and white flour, and I use less sugar than the average loaf. And this makes me feel good about feeding this to my kids for snack time.
Side note: While I've been testing, I've baked up MANY loaves to make sure they are worthy of sharing! I've sliced them and frozen them - they are perfect to send along on a meal train. I feel like there are lots of babies arriving lately, and I'm always scrambling to make something for the family.
Ingredients
- Blueberries: I have made this loaf with frozen and fresh blueberries. If you choose to use frozen blueberries, note that it may make your batter blue (or even green as it mixes with the yellow from the lemon zest). But that doesn't change the taste! I recommend using wild blueberries as they are smaller, and I just think they distribute better in baking! Or better yet, use huckleberries!!
- Lemons: I strongly recommend using organic lemons to have peace of mind about not consuming pesticides that could be sprayed on conventionally grown lemons. Also, I don't recommend using those dry, shrivelled lemons that have been sitting in your fruit bowl for too long (just talking to myself over here) because you will not get any zest from them - and the zest is key for lemon flavor.
- Flour: I use a mix of whole wheat flour and white flour because I want the minerals and vitamins from the whole wheat flour; however, the loaf becomes too dense if I use 100% whole wheat, so I use half white flour to make a more fluffy loaf! Yep, I'm that mom who is certified in holistic nutrition and tries to sneak it into everything we eat...
Lemon blueberry loaf step-by-step photos
Zest the lemons! Use a zester (or sometimes you will find a tiny grater on the side of a cheese grater box that will work) to remove all the zest from the lemons; this is where all the flavor is. Then cut a lemon in half and juice to get 1 tablespoon of juice.
Mix together the wet ingredients! I use a large measuring cup to mix together the melted butter, eggs, and milk. Then, once it's all whisked, I add the fresh lemon juice.
Place the dry ingredients in a large mixing bowl: whole wheat and white flour, sugar, baking soda, baking powder, and salt. Mix well.
Add the blueberries and lemon zest to the bowl of flour. This is super important to coat the blueberries in flour, as this will help prevent them from sinking to the bottom of the loaf.
Pour the wet mixture into the mixing bowl of flour, and fold together with a spatula, be sure not to overmix.
Dump the thick dough in a parchment-lined or greased loaf pan. If you desire, place thinly sliced lemons on top - I did this to make the loaf super pretty, but do note I found it kinda hard to cut when slicing the loaf, but still worth it!
Tips from Danika
Alright, friends, I tested this loaf over 4 times, and it's actually adapted from my blueberry muffin recipe. Here's what you need to know to get the perfect loaf.
- Extra zest, use 2 full plump lemons to get the best zest. This makes a strong lemon flavor!
- Coat the blueberries in flour; this is going to help the blueberries from sinking to the bottom.
- Don't overmix the batter; an overmixed batter will make a dense, squat, dry loaf - we don't want that! So just stir until everything is just wet.
Other blueberry and lemon recipes for snacking
This blog is dedicated to wholesome snacks I create for my family. If you're into baking from scratch and nutrient-dense treats, I've got my recipes for you.
- Blueberry Muffins
- Blueberry Peach Muffins
- Blueberry Cherry Smoothie
- Lemon Chia Pudding
- High Protein Hummus with Lemon
🫐🍋 Did you make this lemon blueberry loaf? Please give this recipe a star rating and leave your comments below. I read every one, and it helps others find this recipe.
Blueberry Lemon Loaf
Ingredients
- 2 organic lemons (the zest and 1 tablespoon juice)
- 2 eggs
- ½ cup melted butter
- ½ cup milk
- 1 cup organic white flour
- 1 cup organic whole wheat flour
- ⅔ cups organic cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh blueberries or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. Wash lemons. Zest both lemons first, then juice one to get 1 tablespoon, set aside. In a medium bowl, whisk the eggs, slightly cooled melted butter, and milk mixing until fully combined. Add the lemon juice, it will curdle and become lumpy.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the lemon zest and blueberries to the dry ingredients and gently toss to coat them in the flour mixture.
- Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula until just combined, being careful not to overmix; the batter should be thick with no large dry patches remaining. Transfer the batter into the prepared loaf pan, and if desired, place thin slices of lemon on top.
- Bake for 65–75 minutes, checking around the 60-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the loaf cool in the pan for 10–15 minutes, then lift it out and allow it to cool on a wire rack before slicing. Store in bag or container for up to 3 days on the counter, or slice and freeze for unto 6 months.
Notes
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Leave a Reply