This Blueberry Lemon Loaf is loaded with blueberries and a hint of lemon. The sweetness of fresh blueberries and the tartness of lemons combine to make a delicious loaf.
This recipe was originally posted on our first website in 2021. It has been updated in June 2025.
Blueberry Lemon Loaf is great for breakfast or as an afternoon snack. Pair it with a cup of tea or coffee and you have a quick snack for any time of day.
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Ingredients For This Recipe For Blueberry Lemon Loaf
- Buttermilk. This ingredient helps keep the loaf moist and it also adds a ton of flavour. No buttermilk? No problem, just add the lemon juice from the lemon to whole milk and let sit for a few minutes before adding the other ingredients.
- Vegetable Oil. If you prefer a richer flavour, substitute melted butter for the oil.
- Egg. Large eggs work best for baking.
- Fresh Blueberries. This recipe was created during the blueberry season when berries are at their best. Frozen berries can also be used if fresh are not available or out of season.
- Lemon. Both the juice and the zest are used to make this loaf.
- Vanilla Extract.
- Flour. All-purpose flour works best for this recipe. We have also tested this recipe using gluten-free all-purpose flour with great results.
- White Sugar.
- Baking Powder.
- Salt.
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Can Frozen Blueberries Be Used In Place Of Fresh?
Although the recipe calls for fresh blueberries, frozen blueberries can be used as well.
When using frozen blueberries, toss them in a tablespoon of flour to coat them before folding them into the batter. Coating the blueberries with flour helps to distribute them more evenly into the batter, and they won’t sink to the bottom of the loaf.
Baking Blueberry Lemon Loaf on The BBQ
Yes, this loaf can be baked on the BBQ or in a pellet smoker. Preheat your BBQ/Smoker just as you would an oven and bake outside when the temperatures are too high to heat your oven.
When using a gas grill, it is best to use indirect heat to bake so the loaf doesn’t get burnt on the bottom before the middle is cooked. We have found that raising the pan off the grills with a cooling rack helps.
We use apple wood pellets when baking this bread on the smoker. Cherry or pear wood is also a good option.
Don’t forget to rotate the pan halfway through baking when you’re baking outside.
Serving Blueberry Lemon Loaf
This sweet bread is bursting with blueberry flavour which makes it a great treat in the summer. We serve this bread for breakfast or as a snack. It makes a great afternoon pick-me-up.
This bread pairs well with a cup of tea or coffee, but also is great with a glass of iced tea on hot summer afternoons.
We like to make this bread to take camping. We cut it into slices and store it in an air-tight container. It doesn’t need refrigeration making it a perfect snack for camping.
Also, try our Blueberry Muffin Cake if you like baking with blueberries.
How To Store Blueberry Lemon Loaf
Blueberry Lemon Loaf should be kept at room temperature in an air-tight container. It will keep up to three days.
The loaf can also be frozen either whole or in slices. Wrap in plastic wrap and store in a freezer bag or air-tight container before freezing.
In the summer, when blueberries are in season, we make a few of these loaves and freeze them. When freezing, wrap the loaves separately in parchment paper before placing them in freezer bags. Blueberry Lemon Loaf can be frozen for up to 3 months. Let thaw at room temperature before slicing.
Have you made this recipe? Leave a comment below letting us know how you served this quick bread.
Blueberry Lemon Loaf
Ingredients
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 egg
- ½ tsp vanilla extract
- Zest of one lemon
- 1 tap lemon juice
- 1½ cups all purpose flour
- ¾ cups white sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1½ cups fresh blueberries
Instructions
- Preheat oven to 350°F and lightly grease a loaf pan or line with parchment paper
- In a large bowl, mix together buttermilk, oil, egg, vanilla, lemon zest and lemon juice.
- Add flour, sugar, baking powder and salt and mix to just combine
- Gently fold in blueberries
- Pour into prepared pan
- Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean
- Cool in pan 5 minutes before transferring to a cooling rack to cool completely.
- Slice and serve.
