Blueberry Lemon Crumb Bread Recipe

Blueberry Lemon Crumb Bread Recipe: This blueberry and lemon loaf SHOULD be in a bakery! It’s so soft and moist, and the crumb is tight. Each bite is so smooth that it melts in your mouth. There are also a lot of fresh blueberries on each slice, and the batter is made with the zest and juice of fresh lemons—no artificial flavors here! There is a sweet crumble on top of this blueberry loaf, and there is lemon icing all over it. It tastes just as good as it looks.

Blueberry Lemon Crumb Bread Recipe



  • 2 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 1/3 cup (43g) all purpose flour
  • Tiny pinch of kosher salt

Lemon Blueberry Loaf

  • 1 cup (200g) granulated sugar
  • 2 tbsp fresh lemon zest (about 2 lemons)
  • 1 1/2 cups (195g) all purpose flour, plus 1 tbsp for blueberries
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup (185g) unsalted butter, room temp
  • 1 tsp vanilla extract
  • 3 large eggs, room temp
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1/4 cup (60g) milk, room temp
  • 1 1/2 cups (215g) fresh blueberries, plus a handful for topping

Lemon Icing

  • 1/2 cup (55g) powdered sugar
  • 1/2 tbsp milk or cream
  • 1/2 tbsp fresh lemon juice

Also See:

Almond Crusted French Toast with Whipped Ricotta and Honey Recipe

How to make it

  • Put everything in a small bowl and mix it all together. Put it in the fridge while we make the batter. Warm the oven up to 350F. Grease and line all four sides of a 1-pound loaf pan that is 8.5 inches by 4.5 inches.
  • Put the sugar and zest in the bowl of a stand mixer with the paddle attachment. You can also use a hand mixer. Rub the two together with your fingers to get even more lemon flavor out of them. Put in the salt, baking powder, and flour now. Mix things together.
  • Add the softened butter one tablespoon at a time while the mixer is on medium-low speed. It’s done when you can’t see any more butter chunks but the mixture is crumbly. Next, add the vanilla and mix it in. Then, add the eggs one at a time.
  • After that, add the milk and lemon juice and mix well. Take the bowl off the mixer and scrape the bottom to make sure there are no bits of not-mixed food. Take off any stems from the blueberries and wash them under running water.
  • Then add one tablespoon of flour and toss again. It should be easy for the flour to stick to the wet berries, covering each one with flour. Add the berries to the batter and mix them in slowly. Just fold enough to spread out evenly.
  • Spread the batter out evenly in the loaf pan that has been prepared. Add some extra berries on top, and then add a layer of the chilled crumble. Bake for 50 minutes to an hour, or until a toothpick stuck in the middle comes out clean but with a few wet crumbs on it.
  • Also, the loaf should have golden edges and a puffed-up middle. Take the loaf out of the fridge and let it cool for 45 minutes. Make the lemon icing after the loaf has cooled down. Mix the ingredients with a whisk until the mixture is thick like glue.
  • Add some more liquid if it’s too thick. Add one more spoonful of sugar if it’s too thin. Take the loaf out of the pan and spread the icing all over it. Cut it up and enjoy!

Tips for baking a moist lemon blueberry loaf

Due to the amount of batter baked in a small space, loaf cakes are tricky. A sunken cake or a loaf that struggles to bake can result. But these tips will guarantee a perfect loaf!

  • To bake this loaf cake, use a 1lb loaf pan, which is slightly smaller than a 9×5 loaf pan. Narrow pans make taller rises. Always use a light metal loaf pan, even if using a traditional 9×5 pan. Metal conducts heat better than glass and ceramic, so a loaf may be well done outside but underdone inside.
  • Mixing—A tender cake requires minimal mixing. Stop mixing the butter into the dry ingredients when it’s fully incorporated. Add the remaining wet ingredients slowly and mix on low or medium-low speed. Less batter mixing means a softer cake.
  • I recommend using a food scale to measure flour accurately. In the absence of that, spoon flour into the measuring cup and level it off for a light, fluffy cup. NEVER scoop directly into the flour because this packs the ingredient down and adds too much flour to the cake batter.
  • Rinse and strain blueberries. Toss wet blueberries in flour. Keeping the berries wet helps the flour stick. Since berries sink to the bottom of cakes, this flour coating will keep them suspended.


Q1. Can lemon blueberry loaf be made with frozen blueberries?

I think you should stick with fresh blueberries because frozen blueberries tend to leak into the batter and make it purple in some places. The batter may also cool down because of the frozen blueberries, which makes it harder for the loaf to bake evenly.

Q2. Can I make this into a plain lemon loaf instead?

If you want to make a lemon loaf cake, use my recipe for iced lemon loaf and add the crumble from this lemon blueberry loaf.

Q3. Does this recipe require an electric mixer?

Even though I try to make my recipes as electric-free as possible, it is much easier to use an electric mixer for the reverse creaming method. You could try to make this recipe by hand, but it would be a lot of extra work.

Q4. How long does this loaf keep?

For a couple of days, this loaf can be kept in a container at room temperature. After that, it needs to be put in the fridge. It will stay cold for about a week.

Q5. Can lemon blueberry loaf be frozen?

As long as you put the loaf in a freezer bag, it will stay frozen for a few months.

Leave a Comment