Blueberry Lemon Loaf recipe

By: Kaylen Fuentes

This recipe was adapted from: and

As it gets colder, and winter approaches, many people are looking for things to do with Thanksgiving, winter break and the new year. One thing I enjoy doing in my free time, and especially the colder months, is baking. So, here’s a recipe for blueberry lemon bread!

Tools you will need for the bread:

  • One big bowl
  • One medium bowl
  • A whisk or an electric mixer
  • A 9-inch loaf pan
  • Wax paper
  • Measuring glass

Ingredients you will need for the bread:

  • 1 cup of granulated sugar
  • 1 stick of salted butter (melted)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup of milk (of choice)
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 and a half cups of fresh blueberries
  • 2 teaspoons of lemon extract

Tools you will need for the frosting:

  • Two small bowls
  • Whisk or electric mixer

Ingredients you will need for the frosting: 

  • 3 tablespoons of melted butter
  • 1 and a half cups of powdered sugar
  • 3 tablespoons of lemon juice
  • 1 teaspoon of lemon extract

(Before starting this process, preheat your oven to 350 degrees).

First, in a medium bowl, cream together your melted butter and sugar using an electric mixer or a whisk. I prefer to use an electric mixer because it’s easier and much faster.  

Once you have the butter and sugar mixture add both eggs, vanilla extract and milk. Mix with the electric mixer once again, but be sure not to over mix because then the loaf will not come out as fluffy and the texture will be more tender.

Then, in a big bowl, mix together the flour and baking powder, this mixture you can mix with a whisk or a spoon since it doesn’t need too much mixing.

After both the wet and dry ingredients are mixed together in their separate bowls, slowly mix in the wet ingredients into the dry ingredients little by little. This part should be done with an electric mixer.

Once the dry and wet mixes are mixed together into the dough for the loaf, add a drop of lemon extract. A little bit goes a long way, so don’t add too much, especially since there will also be lemon juice and extract in the icing.

Next, prepare your pan. Add parchment paper to the bottom and around the side of the 9-inch loaf pan. Then cut off the excess paper sticking out around the top.

Then, before adding the blueberries, pour about ⅓ of the batter into the loaf pan. 

After preparing your pan, with the rest of the batter, fold in the blueberries gently, I try not to mush them because I find the bread better when they’re whole. I added about a cup, maybe a cup and half, but add as much or little as you’d like. Then pour the rest of the batter into the pan. The batter should be filled slightly under the top of the pan, because the loaf will rise.

Place the loaf pan in the oven and bake for 60 minutes. When the 60 minutes is up, the loaf will still be light in color so I baked it for about another 15 minutes for it to get golden.

While the loaf is baking, the icing can be started.

For the icing, take your small bowl and melt down 3 tablespoons of butter. 

Afterwards, add the butter, powdered sugar, lemon juice and lemon extract into a small bowl and mix with an electric mixer until smooth, and all the lumps are out.

Once the loaf is cool, ice the top of it with the icing and enjoy!

I wouldn’t hesitate to recommend this recipe. It was delicious and a perfect treat for Thanksgiving. Something I would like to do in the future is try this recipe with different fruits! I rate this tasty recipe 5/5 stars, and I will definitely be making it again.

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