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Lemon Blueberry Explosion Loaf

Name: Lemon Blueberry Explosion Loaf
Prep time: 15 min
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar (I use a little over ¾ cup); 1 cup sour cream or Greek yogurt; 1/2 cup oil - I used canola; 2 tbsp lemon zest; 1 to 2 tbsp pure lemon extract (I used Nielsen-Massey); 1 1/2 cups blueberries, fresh or frozen (I used fresh); 1 tablespoon flour (to toss and coat with blueberries before adding to loaf); ¾ cup to 1 cup powder sugar; 1 tablespoon or more as needed lemon juice, almond milk or whatever milk you want

Published: Feb 17, 2019 · by Kim Lange · This post may contain affiliate links ·

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This easy Lemon Blueberry Explosion Loaf is actually a homemade Copycat Starbucks Lemon Loaf except this lemony loaf has an explosion of robust blueberries inside that will absolutely tantalize your taste buds!

I have more Starbucks faves right here! Starbucks Cranberry Bliss Bars, Starbucks Banana Bread and "CopyCat" Starbucks Pumpkin Pound Cake!

It's superbly finished off with a simple old-fashioned powdered sugar glaze and now we're off totally off to the races! I am certainly hoping this race ends with kicking Spring into action. I'm ready!

Coming with? You won't be able to resist this lemon loaf with berries!!

The lemon & blueberry combination is just so invigorating and bursting with so much flavor! I am delighted how perfect the balances of contrasting flavors all come together.

So, last month I was thinking about spring and lemon recipes, and happened to wander on this Pure Lemon Extract on Amazon. I love trying extracts, but I've got some extract tips for this recipe specifically.

lemon berry bread

Lemon Extract Tips!

Lemon extract is not overwhelming, until you add more than the recipe calls for, which is not a good thing. DON'T ADD MORE for extra lemon flavor, because the measurement in the recipe is the perfect mix of tartness needed.
The extract boasts a convenient and tasty alternative to having to zest or juice lemons, so it's wonderful to use in breads, cakes and muffins.
Like most extracts, adding too much for extra punch can affect the whole outcome of something that could have been wonderful, with the exception of vanilla. I always add a little extra vanilla when I bake, do you? It's the one extract you can get away with without disastrous results.

Triple Lemon Flavor in this Lemon Blueberry Bread

As far as lemons flavor goes, I did add lemon zest to this lemon loaf with berries, because that's what the Copycat Starbucks recipe calls for. So, lucky you! Plus, you get a triple dose of lemon, and no one's complaining, right?

Between the lemon juice, lemon zest and lemon extract, this bread will be escalated highly on the lemon 'yum' scale!

Ingredients You Need for Blueberry Lemon Bread

Lemon Blueberry Explosion Loaf

all-purpose flour
baking powder
salt
eggs
granulated sugar I use a little over ¾ cup
sour cream or Greek yogurt
oil - I used canola
lemon zest
pure lemon extract, I used Nielsen-Massey
blueberries, fresh or frozen, I used fresh
flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze

powdered sugar
lemon juice, almond milk or whatever milk you want

Lemon Blueberry Explosion Loaf

How to Make Lemon Blueberry Loaf

Lemon Blueberry Explosion Loaf

Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
Whisk together the flour, baking powder, salt and set aside.
In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
Add the lemon zest, lemon extract, and whisk together well.
Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries in.
Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
For the glaze, in a medium bowl, combine the powdered sugar and lemon juice or milk until smooth and combined.
Drizzle glaze over bread before slicing and serving.

Storing Lemon Berry Bread

ROOM TEMPERATURE: It’s best to store leftover loaf At room temperature for up to 5 days. We don’t recommend storing this in the fridge as it will dry it out faster.
IN THE FREEZER: Freeze up to 6 months by placing it in an airtight container, or wrapping it in plastic wrap and placing it in a freezer bag.

I am loving these new 9x5 baking pans I got from Kohl's to make this blueberry lemon bread. I used them making this Awesome Country Apple Fritter Bread a few weeks ago and they baked wonderfully! Looking forward to making this Country Blueberry Fritter Loaf in them and more!

bread with berries

This lemon loaf is so packed with berries, I love it! It's the perfect snack in the afternoon or when you want a luscious lemon and berry dessert experience!

More Lemony Desserts? Who Can Blame You?