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Blueberry Lemon Loaf

This bread will have you thinking of coffee time, but not only that.  Serve it warm with ice cream for dessert or leave it out for breakfast. It's not very sweet, yet filled with lots of lemon and blueberry flavor. Switch it up with orange rind, if you like.


  • 2 cups flour
  • 3/4 cup sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • rind (grated) from one large lemon
  • 2 eggs
  • 1 cup sour cream (I use 7% fat)
  • 1/4 cups oil
  • 1 tsp vanilla
  • 2 cups blueberries. (fresh or frozen)
  1. Preheat oven to 375 F. Grease or line with parchment paper, one 5x9 inch loaf pan.
  2. Mix dry ingredients along with rind. 
  3. In separate small bowl, mix wet ingredients and add to dry along with blueberries.
  4. Stir until just combined and spread into loaf pan.
  5. Bake for 60 - 70 minutes, until cake tests done with pick. Leave in pan for 10 minutes before removing.
  6. If desired, drizzle with a mix of 3/4 cup icing (confectioners) sugar and juice of about 1/2 lemon. 


  1. If you don't have a loaf pan, and would love to make this...can you use an 8x8 baking dish?

  2. If this is even half as delicious as your lemon blueberry scones - it's a winner!!!!

    1. Anneliese - I made this to take to the cottage last weekend and it was deeeelllliccciouussss!

  3. I think it would be totally fine to bake it in an 8X8 inch pan. Test with toothpick for being done.
    Most likely less baking time needed.

  4. Please excuse if this is a duplicate post. By whole rind do you mean slicing the rind or zesting?

    1. Hi Pam, Anneliese is currently unavailable to reply to your question, but I would believe that she means the zest of one whole lemon. I am sure when you try this loaf, you won't be disappointed.

  5. I made this the other day and it was delicious. Not too sweet and very nice texture. This one is certainly a keeper. Thank you for posting such tried and true recipes. :) Linda

  6. Hello. I've been reading your blog for a while now and I have tried some of your recipes. Everything I make from them turns out lovely! I tried this loaf cake,too. Although it tastes absolutely delicious it didn't come out as pretty as yours. I had a bit of a blueberry mess on the bottom of the loaf pan. I tested it for doneness and the skewer come out clean. What could I have done wrong?

    1. Hi Terry, I've gone over the recipe, which I plan to make again today, but I think there are several things you could try next time. Be sure you flour cup measurements are not scant. It sounds like the blueberries sank a bit as the dough may have been a bit too thin. Flour is different in different areas. Also, I may tend to be a bit on the generous side. Maybe use only 1 1/2 cups blueberries. I will do that myself this time because 2 cups is also on the generous side. Be sure to bake long enough. It will not dry out too easily. When done, leave in pan for 10 - 15 minutes before removing from pan. All the best and thanks for your comments.

  7. Just done baking. It's blueberry season where I live. Doubled the recipe. Turned out beautifully. Baked 2 loaves a bit longer than 70 minutes. Thanks for sharing your recipes.


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