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    Home » Favorite Flavors & Ingredients » Lemon

    Lemon Blueberry Explosion Loaf

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

    135.3K shares
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    Jump to Recipe Jump to Video Print Recipe
    Lemon Blueberry Explosion Loaf
    Lemon Blueberry Explosion Loaf
    Lemon Blueberry Explosion Loaf
    Lemon Blueberry Explosion Loaf
    Lemon Blueberry Explosion Loaf

    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!!

    lemon berry bread

    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!

    lemon berry bread

    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

    1. 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.
    2. Whisk together the flour, baking powder, salt and set aside.
    3. In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
    4. Add the lemon zest, lemon extract, and whisk together well.
    5. Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
    6. Put blueberries in a container and add 3 teaspoons flour and shake.  Add to mixture and fold blueberries in.
    7. Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
    8. 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.
    9. Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
    10. For the glaze, in a medium bowl, combine the powdered sugar and lemon juice or milk until smooth and combined.
    11. 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 berriesbread with berries lemon loaf 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?

    • Super Soft Lemon Glazed Sugar Cookies
    • Lemon-Cream Cheese Crescent Ring
    • Kick-Ass Lemon Cream Cheese Blondies
    • Keto Fluffy Lemon Burst Mousse
    • Lemon Burst Poke Cake
    • 20 Dessert Recipes Using Greek Yogurt!
    Lemon Blueberry Explosion Loaf

    Lemon Blueberry Explosion Loaf

    Kim Lange
    This Lemon Blueberry Explosion Loaf  is actually a home-made Copycat Starbuck’s Lemon Loaf except this lemony loaf has an explosion of robust blueberries inside that will absolutely tantalize your taste buds! 
    4.24 from 93 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Breakfast, Dessert
    Servings 8
    Calories

    Ingredients
      

    Lemon Blueberry Explosion Loaf

    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar I use a little over ¾ cup
    • 1 cup sour cream or Greek yogurt
    • ½ cup oil - I used canola
    • 2 tablespoon lemon zest
    • 1 to 2 tablespoon pure lemon extract I used Nielsen-Massey
    • 1 ½ cups blueberries, fresh or frozen I used fresh
    • 1 tablespoon flour to toss and coat with blueberries before adding to loaf

    Old Fashioned Powdered Sugar Glaze:

    • ¾ cup to 1 cup powder sugar
    • 1 tablespoon or more as needed lemon juice, almond milk or whatever milk you want

    Instructions
     

    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.

    Video

    Keyword blueberry, easy quick bread, lemon, loaf, quick bread, Starbucks
    Tried this recipe?Let us know how it was!
    Copycat Starbucks LEMON BLUEBERRY LOAF
    Copycat Starbucks LEMON BLUEBERRY LOAF
    Copycat Starbucks LEMON BLUEBERRY LOAF
    « "American Beauty" Retro Red Velvet Cake
    Oreo Dirt Pudding Cake »
    135.3K shares
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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

    Reader Interactions

    Comments

    1. Matteo says

      October 13, 2021 at 2:04 pm

      Made a double loaf today, very delicious and easy recipe. I used frozen wild blueberries and as always increased the amount of blueberries by 8 oz, I also for the first time didn’t put flour on blueberries, it didn’t make a difference, the fruit was all over inside the loaf, they didn’t sink to the bottom. Very moist and flavorful witch the addition of the lemon extract.

    2. Jordy says

      September 05, 2021 at 5:08 am

      Hi - I was making the recipe but didn’t see when the third hit of lemon comes in! In the text above the recipe it mentions lemon juice, extract and zest. The recipe below calls for extract and zest…where does the lemon juice come in? Thanks!

      • Kim Lange says

        September 05, 2021 at 9:37 am

        Sorry about that Jordy, it's in the glaze on top, if you choose to use it. Hope you enjoy!!

    3. Susan says

      February 05, 2021 at 3:41 pm

      Can we substitute cranberries instead the blueberries?

      • Kim Lange says

        February 05, 2021 at 9:59 pm

        I don't see why not? Sounds yummy! Hope you enjoy!!

    4. Judy says

      October 10, 2020 at 3:45 pm

      Super delicious. I’ve had several comments on it when I have served it to friends. This is my first time to use lemon extract. It’s awesome!

      • Kim Lange says

        October 11, 2020 at 12:20 pm

        So exciting to hear Judy! So happy to hear your comment, it makes my day! Thank you so much! xo

    5. Linda Traub says

      June 26, 2020 at 5:09 pm

      My husband says this is the best bread I've ever made! When I made it a second time, he cut a piece right out of the pan! He didn't even wait for it to be cooked and fristed!

      • Kim Lange says

        June 26, 2020 at 10:20 pm

        That's awesome Linda! I'm so happy to hear that your husband loves it! Thank you so much for letting me know and for the awesome rating! xo

    6. Maralee says

      June 20, 2020 at 8:34 pm

      I found this recipe about a month ago and have probably made it a half dozen times. Really good, only addition I make is adding one teaspoon of vanilla into the batter...delicious!!

      • Kim Lange says

        June 22, 2020 at 5:34 pm

        I'm excited to hear you've made it so many times! That's great! Thank you so much for your high rating and feedback. xo

    7. Kelly @ Kelly Lynns Sweets and Treats says

      May 13, 2020 at 9:01 am

      Lemon and blueberry together is the best!! Pinning this!

    8. Sahar says

      April 20, 2020 at 8:51 pm

      This was delicious! However my bread took an hour and a half in the oven until it was finished from the inside. I also used 1/4 cup of lemon juice instead of lemon extract. I love that the bread was so moist on the inside! For the icing, I will use a hand mixer next time as opposed to whisking it with a regular whisk. It didn't thicken enough to look like icing. Can't wait to make this again soon!

      • Kim Lange says

        April 21, 2020 at 7:37 am

        I'm so glad it turned out for you Sahar! I'm not sure why it took that long to bake! Enjoy and thank you so much for trying it and wanting to make it again! woohoo!

    9. Sharon gallinger says

      March 24, 2020 at 12:41 pm

      Can I use lemon juice instead of the extract?

      • Kim Lange says

        March 25, 2020 at 9:09 am

        Yes you can use lemon juice, anywhere from 2 tablespoons to 1/4 cup depending how much lemon taste you want. Thank you for asking Sharon and enjoy!! xo

    10. Patti says

      March 09, 2020 at 7:27 pm

      This is by far the best we have ever had! I’ve been a blueberry muffin, bread fanatic my whole life and have never had a recipe as good as this one. The lemon really compliments the berries and it’s so moist. I used coconut oil with great results but will certainly use olive oil next time . This didn’t last long in my family.

      • Kim Lange says

        March 09, 2020 at 8:38 pm

        I'm so happy to hear your review! Thank you so much for letting me know, especially since you are a blueberry muffin/bread fanatic. I hear ya! Coconut oil sounds yummy too Patti! xo

      • Anonymous says

        May 30, 2020 at 7:24 pm

        cool

    11. Sandra C Ovalles says

      February 29, 2020 at 2:38 pm

      using olive oil make it tastier and give it a better texture.

      • Kim Lange says

        March 01, 2020 at 10:46 am

        I love using olive oil! It always goes very well with citrus fruits. Thank you so much Sandra!

    12. susie says

      August 25, 2019 at 5:24 pm

      Is this high altitude?

      • Kim Lange says

        August 26, 2019 at 8:53 pm

        No it's not. Sorry...

    13. Dorie-Ellen says

      June 24, 2019 at 7:39 pm

      Can you substitute real lemon juice for the extract? If so, how much juice would you need?

      • Kim Lange says

        June 24, 2019 at 9:29 pm

        Yes you can use lemon juice, anywhere from 2 tablespoons to 1/4 cup depending how much lemon taste you want. Hope you enjoy Dorie-Ellen!

    14. Lori Ebert says

      June 16, 2019 at 10:24 am

      only have an 8x4 loaf pan! i have read some info on this and said to lower temp ...

      • Kim Lange says

        June 16, 2019 at 9:04 pm

        Hi Lori, no need to change the temperature, but not sure it will all fit in an 8x4 pan and the time might change as well. Hope that helps some.

    15. karen calandra says

      June 16, 2019 at 8:29 am

      one to two TABLESPOONS of the extract?! I'm making it now and scared ....

      • Kim Lange says

        June 16, 2019 at 8:56 am

        Hi Karen! I used 2 tablespoons, but the recipes says 1 to 2 tablespoons, depending how much lemon flavor you want. I hope you enjoyed!

    16. Laura says

      May 20, 2019 at 11:58 am

      I made this and my family loved it!! I have some real lemon lovers in my family and they gave it two thumbs way up. I added some fresh lemon juice to the glaze. I love that you dont need a mixer. Simple simple! I’m guessing you can use other berries in this, like blackberries?
      Thanks for the recipe!!

      • Kim Lange says

        May 20, 2019 at 4:06 pm

        I'm so excited you all loved it Laura! Yes, you can use any berries you choose or even a combination of them. Thanks so much for the 5 stars! xo

    17. Valentina says

      May 13, 2019 at 2:46 am

      I just discovered your site and everything looks SO delicious!
      This recipes sounds excellent and I love how bright and cheerful it it. Beautiful photos, and Nielsen-Massey is one of my favorites for extracts. 🙂

    18. Suzanne says

      April 29, 2019 at 3:18 pm

      This looks so good! I can't get enough lemon and blueberry in the spring!

    19. Shana says

      April 05, 2019 at 7:46 pm

      Do you happen to know the adjustments to this recipe for high altitude?

      • Kim Lange says

        April 05, 2019 at 8:17 pm

        I'm not familiar with high altitude, but I do know baked goods take longer to bake because of the lower air pressure. Either increase the oven temperature and/or increase cooking time. Plus check out Conversion Charts & Kitchen Tips Scroll down the page a bit and you'll see a chart that should help you out with this recipe. Hope that helps! 🙂

    20. Joanne L Hess says

      March 30, 2019 at 3:44 pm

      I made your bread for Fat Tuesday at work and everyone loved it! But some said it needed more lemon , so is it possible to substitute lemon juice for the lemon extract and if so how much lemon juice will I need, I plan to use fresh lemon juice.

      Thank you
      Joanne Hess

      • Kim Lange says

        March 31, 2019 at 10:01 pm

        Hi Joanne! You could substitute lemon juice if you wish. I would say about 1/4 or 1/3 cup of lemon juice or the juice of one to 2 lemons? Glad you all loved it, let me know how the lemon juice goes. 🙂

    21. dalia wells says

      March 24, 2019 at 5:26 pm

      Do you bake anything gluten free

    22. Bev says

      March 24, 2019 at 8:43 am

      COULD YOU PUT THE PREP TIM FOR RECIPES AND PERHAPS PUT THE COOK TIM IN THE SAME SPOT IN EACH RECIPE AND NOT NECESSARILY ON THE DIRECTIONS COPY LOST SOMEWHERE. GREAT RECIPES.

      • Kim Lange says

        March 25, 2019 at 9:54 am

        Hi Bev, I'll try to start doing that. Thanks so much for you continued support! xxxo

    23. Chelsea says

      March 10, 2019 at 1:29 pm

      Have you ever done this in cupcake size or small loafs? Was there a baking time difference?

      • Kim Lange says

        March 11, 2019 at 8:23 am

        I haven't, but you could Chelsea. Just decrease the baking time to 15-20 minutes instead. Hope you enjoy!

    24. Anonymous says

      March 02, 2019 at 8:27 pm

      Btw, 3teaspoons is a tablespoon. I would rather measure once. Just me, I guess.

      • Kim Lange says

        March 02, 2019 at 11:13 pm

        Agree, updated. Original recipe had 2 teaspoons and I updated it to three, but didn't convert it over. Thanks!

    25. Goli says

      March 02, 2019 at 8:02 pm

      I just made this loaf, didn’t have lemon extract so just used fresh lemon juice. Lao didn’t make the glaze, still it looks beautiful and very tasty. It’s is very moist and delicious. Thank you for the recipe.

    26. Leslie R. says

      February 28, 2019 at 10:55 am

      Made this yesterday. Love it. I did change the glaze to a lemon one. I had to cook It an extra 10 minutes. It is definitely a keeper!
      Do you have any nutrition information?

      Thanks for a great recipe,

      • Kim Lange says

        February 28, 2019 at 11:20 am

        Lemon glaze sounds super yummy. Thanks so much for trying it and I'm sorry, I do not have nutritional information Leslie! xo You are welcome!

    27. mary anderson says

      February 20, 2019 at 5:44 pm

      i had those loaf but not the blueberry one i had which has almond in it definitely going to try this one looks so great!

      • Kim Lange says

        February 20, 2019 at 7:29 pm

        Awesome Mary! I hope you enjoy it as much as we did! Thank you so much!

    28. Faye says

      February 20, 2019 at 3:14 pm

      I made this loaf yesterday. I was surprised the recipe called for 2 TABLESPOONS lemon extract, but added it anyway. Oh, my! The extract was so overwhelming I couldn't eat it. I love your recipes normally (I made the Lemon Sugar Cookies yesterday, too, and they are AWESOME!!) , but the amount of lemon extract must be a mistake??

      • Kim Lange says

        February 20, 2019 at 7:12 pm

        It's not a mistake Faye, but can I ask why kind of extract you were using? I'm glad you enjoyed the Lemon Sugar Cookies though! However, I think I will change it to 1 - 2 tablespoons in the recipe, solely for the reason the extract I used was the organic and some others might be stronger. Thanks for the feedback Faye and I hope you try it again and bump it down. 🙂

      • Faye says

        February 23, 2019 at 12:35 pm

        It was McCormick's extract. I'll have to look into the organics. Thanks so much for sharing your recipes. They are innovative and great!!

      • Kim Lange says

        February 23, 2019 at 10:13 pm

        Thank you so much Faye. That means a lot! That extract is really amazing, I hope you try it! xoxo

    29. Jeff the Chef says

      February 20, 2019 at 10:39 am

      You had me at "copycat Starbucks lemon loaf," but then it was my head that exploded when you mentioned blueberries! Yowza!

    30. Katherine | Love In My Oven says

      February 18, 2019 at 4:25 pm

      This is just what we need to kick spring into gear!! So bright and sunny, I'd love a piece to go with my tea right now!!

    31. Laura says

      February 18, 2019 at 11:52 am

      I’m All About lemon and blueberry, and double-dose of lemon is just my speed. This cake looks magnificent, Kim! Pinning!

    32. Tommy Connell says

      February 18, 2019 at 10:05 am

      I am sorry if missed something here but as I read this recipe I noticed there's no mention of how much blueberries to put in this loaf.
      Can you please advise.

      • Kim Lange says

        February 18, 2019 at 10:20 am

        OMG! Sorry blueberries add in! Yikes, sorry about that! Thank you for letting me know!

    33. Kelly @ Kelly Lynns Sweets and Treats says

      February 18, 2019 at 10:02 am

      This looks so yummy and full of lemon flavor. Love the addition of blueberries and that glaze of course. Perfect for Spring and I am sooooo ready for Spring!!

    34. JaN Klopf says

      February 18, 2019 at 9:30 am

      Where are the blueberries in this recipe? They are named and pictured but not mentioned in the actual recipe!!!

      • Kim Lange says

        February 18, 2019 at 10:20 am

        Updated! Thank you for letting me know!

    35. R Charron says

      February 18, 2019 at 9:29 am

      Where are the Blueberries and when are they added to the recipe?

      • Kim Lange says

        February 18, 2019 at 10:20 am

        Updated! Thank you for letting me know!

    36. Abbe says

      February 18, 2019 at 9:27 am

      Blueberries were excluded from om recipe completely!

      • Kim Lange says

        February 18, 2019 at 10:21 am

        Updated! Thank you for letting me know!

    37. Linda Tanzini says

      February 18, 2019 at 9:26 am

      Will be ting this soon but there isn't any mention of blueberries in ingreient list or direcions. An expsrienced baker can udge it but a newbie might not be able to. Bless you for all your delishious recipes!! Linda

      • Kim Lange says

        February 18, 2019 at 10:21 am

        Updated! Thank you for letting me know! Thank you so much Linda for being so sweet and I hope this helps! You will love it!!

    38. Janice says

      February 18, 2019 at 9:24 am

      I've read the recipe, am anxious to try it today - too much snow to go out - but can't find the amount of blueberries to use. There's no listing of that ingredient even in the copy for printing. Where does the blueberry explosion come from?

      • Kim Lange says

        February 18, 2019 at 10:22 am

        Updated! Thank you for letting me know! 🙂

    39. Doneida dtr says

      February 18, 2019 at 9:15 am

      There's No Blueberries in your recipe how many do you use?

      • Kim Lange says

        February 18, 2019 at 10:22 am

        Updated! Thank you for letting me know!

    40. David Millet says

      February 18, 2019 at 9:10 am

      How many blueberries?

      • Kim Lange says

        February 18, 2019 at 10:22 am

        Updated! Thank you for letting me know!

    41. Leanne | Crumb Top Baking says

      February 18, 2019 at 8:04 am

      I love the flavour of lemon and blueberries together! And the blueberries in this loaf look so juicy. Totally feeling the spring vibes Kim! Have a great week!

    42. Kelsie | the itsy-bitsy kitchen says

      February 18, 2019 at 7:33 am

      I'm so trying this! Lemon and blueberry together are just unbeatable!

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