Blueberry Baby Shower Lemon Loaf (Print-Friendly)

Tender lemon loaf with juicy blueberries and a sweet glaze, ideal for any celebration or tea party.

# What You'll Need:

→ Lemon Blueberry Loaf

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1/2 cup sour cream or plain yogurt
11 - 1 teaspoon pure vanilla extract
12 - 1 cup fresh blueberries
13 - 1 tablespoon all-purpose flour for coating

→ Simple Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice
16 - 1/2 teaspoon lemon zest for garnish, optional

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter to prevent sinking and color bleeding.
07 - Pour batter into prepared loaf pan and smooth the top surface evenly.
08 - Bake for 50 to 55 minutes until a toothpick inserted in the center emerges clean. If browning too quickly, tent with foil during the final 15 minutes.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Add additional juice as needed for desired consistency.
11 - Drizzle glaze over cooled loaf. Garnish with extra lemon zest if desired. Slice and serve.

# Expert Advice:

01 -
  • The balance between bright lemon and sweet blueberries feels elegant without being fussy or difficult to pull off.
  • It stays incredibly moist for days, which means you can bake it ahead and actually enjoy the shower instead of being stuck in the kitchen.
02 -
  • Room temperature ingredients aren't just a suggestion—they emulsify better and create a more tender crumb, something I discovered when I once grabbed cold eggs in a rush and ended up with a dense cake.
  • Frozen blueberries work beautifully and won't bleed if you don't thaw them, which was a game-changer for me on mornings when fresh berries weren't available.
03 -
  • Always use fresh lemon juice squeezed from real lemons—bottled juice lacks the brightness that makes this cake sing.
  • If your oven runs hot, check the loaf at 45 minutes because every oven is different, and you want to catch it at that perfect moment when the toothpick comes out clean.
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