Brown Butter Blueberry Lemon Loaf
Hey there, and welcome back, friends.
You are in for a treat!
Blueberry Lemon Loaf
I have a new spring recipe for you. This brown butter blueberry lemon loaf is a new favorite. It’s nutty and full of fresh blueberries and citrus lemon flavors. If you are looking for an easy Spring cake to add to her list, this is it.
What are you baking this spring? I know every year I get excited about warmer weather after the dreary winter and try to infuse as much lemon as possible into my spring baking. The berries are coming into the season, the cakes are lighter and it is all just so exciting!
Sweet breads/cakes are one of my favorite things to bake. They are easy to whip up, bake up so quickly, and are a great snack cake. Some of my favorites around here are these Lemon Olive Oil Loaf and Brown Butter Meyer Lemon Loaf.
We have olive oil as well as greek yogurt that makes this cake moist and soft. Oh, there’s also juicy blueberries bursting out in there as well as fresh lemon zest.
Can you tell I love lemon?? It’s one of my favorite flavors!!
Blueberry Lemon Loaf Ingredients
- all-purpose flour
- almond flour
- baking powder
- kosher salt
- granulated sugar
- lemon zest and juice
- plain Greek yogurt
- a few large eggs
- unsalted butter
- fresh blueberries
- powdered sugar
How to Make Blueberry Lemon Loaf
Preheat oven to 350 degrees F. Using baking spray, grease a medium loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer or medium bowl, mix the sugar and lemon zest. until fragrant.
Add in the yogurt, eggs, and browned butter. Mix until combined and smooth.
Add in the dry ingredients and stir until just combined.
Toss the blueberries in two tablespoons of flour. Fold the blueberries into the batter.
Spoon batter into the prepared pan and smooth the top.
Bake cake until golden brown and a tester comes out clean, about 50 minutes (time depends on the size of your pan, so check your cake).
Let cool in the pan for 10 minutes before turning it out onto a wire cooling rack.
To make the glaze, combine the powdered sugar with the lemon juice in a small bowl until thick and smooth.
When the cake is cooled, drizzle the glaze of the cake.
And there you have it, my new favorite cake I will be making all summer long. If you bake just one cake this spring, let it be this brown butter blueberry lemon cake. You will not regret it.
How to Store Blueberry Lemon Loaf
Store this loaf in an airtight container at room temperature for up to 5 days or in your freezer for up to 3 months. Unthaw at room temperature.
More Loaf Recipes
- Cinnamon Swirl Loaf
- Coconut Loaf Cake
- Lemon Olive Oil Loaf
- Pear and Raspberry Bread
- Chocolate Peanut Butter Banana Bread
What do you think of this amazing blueberry lemon loaf recipe? What would you serve with a slice of this loaf? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Blueberry Lemon Loaf Recipe
- 1 1/4 cups all-purpose flour
- 1/2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- zest of 2 lemons
- 3/4 cup plain Greek yogurt, chilled
- 2 large eggs, chilled
- 1/2 cup unsalted butter, browned and cooled
- 1 cup fresh blueberries
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoon lemon juice (more for consistency)
- Preheat oven to 350 degrees F. Using a baking spray, grease a medium loaf pan.
- In a medium bowl, whisk together the flours, baking powder, and salt.
- In the bowl of a stand mixer or medium bowl, mix the sugar and lemon zest. until fragrant.
- Add in the yogurt, eggs, and browned butter. Mix until combined and smooth.
- Add in the dry ingredients and stir until just combined.
- Toss the blueberries in two tablespoons of flour. Fold the blueberries into the batter.
- Spoon batter into prepared pan and smooth the top.
- Bake cake until golden brown and a tester come out clean, about 50 minutes (time depends on the size of your pan, so check your cake).
- Let cool in the pan for 10 minutes before turning out onto a wire cooling rack.
- To make the glaze, combine the powdered sugar with the lemon juice in a small bowl until thick and smooth.
- When the cake is cooled, drizzle the glaze of the cake.
Recipe Adapted from Amanda Faber. I used an 8x4-inch loaf pan for my cake.
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Amount Per Serving: Calories: 351Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 184mgCarbohydrates: 54gFiber: 2gSugar: 39gProtein: 6g