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Blueberry Lemon Loaf

Rated as 4.68 out of 5 Stars

"A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap."
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2 h 15 m servings 184
Original recipe yields 12 servings (1 - 9x5 inch loaf)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  7. Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 184 calories; 6.1 30.1 3.4 44 175 Full nutrition

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Read all reviews 77
  1. 115 Ratings

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Most helpful positive review

This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened, didn't overmix. I did add 1 tbsp. of lemon juice to the ...

Most helpful critical review

Not really a fair review because I changed the recipe and used a brown sugar crumble on top instead of the lemon juice/confectioners' sugar topping. Overall I didn't care for the texture and th...

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Most positive
Least positive

This was incredibly easy to make. I sifted all the dry ingredients together then added the wet all at once. I just mixed until moistened, didn't overmix. I did add 1 tbsp. of lemon juice to the ...

This was a big hit at Church, I had coffee hour and made all breads. I followed the recipe exactly. Good lemon flavor along with the blueberries. Wonderful!! This will be a permanent in my re...

I would only recommend that if this bread is not going to be eaten within a day or so, not putting the lemon glaze on top; it seemed to make the bread top a bit soggy. Over all though, an absol...

Had a huge bag of lemons and bags of frozen blueberries to use up. Made the Lemon Blueberry Bread from this site on Sunday and loved it. But, got curious to compare this recipe and I made it on ...

This is wonderful--we loved the tangy combo of fresh lemon and blueberries, and using sour cream makes it very moist. It also freezes well--I made 2 loaves, one to eat right away, one to freeze....

Just wanted to say - if you want a strong lemon flavour, zest the WHOLE lemon. That wasn't totally clear in the instructions. Use a medium sized lemon. TABLESPOON

This loaf is moist, tangy, and fresh tasting. The ingredient list is typical pantry fair, and the preparation is both quick and easy. The resulting loaf is both aesthetically pleasing and quite ...

This was great - nice flavor. I made a double batch, with one set of muffins and one loaf. The cupcakes took about 30 min to bake. It was delicious!

Where have you been all my life? I've tried so many others - only to be left unsatisfied! ThIS is the taste I have been seeking! So I made two! The second one I added some lemon rind to the b...