The Ultimate Lemon Blueberry Scone Loaf

Meta Description: Learn how to bake a stunning lemon blueberry scone loaf with this easy recipe. Combining the flaky texture of scones with the convenience of a quick bread, this is the perfect treat for any occasion.

My grandmother was a master baker. She could make anything, but her scones were legendary. Light, flaky, and impossibly tender, they were the centerpiece of every tea party and family gathering. I spent many summers in her kitchen, trying to replicate her magic, but my results were always… different. My scones were often a bit dry, a little dense, or just didn’t have that perfect crumble. It wasn’t until a few years ago that I realized the secret wasn’t a secret at all, but rather a simple change in form. I decided to take the same scone ingredients and bake them in a loaf pan, transforming them into a delightful hybrid that was part scone, part quick bread, and entirely delicious.

The result was this lemon blueberry scone loaf. It has all the buttery, flaky goodness of a classic scone but with the moist, tender crumb of a loaf cake. It’s a truly spectacular fusion. The bright, zesty lemon and sweet, juicy blueberries are a match made in heaven, while the buttery dough bakes up into a loaf that’s perfect for slicing. It’s a bit of a baking cheat code, giving you the best of both worlds without the fuss of individual scones. This recipe quickly became a favorite for lazy Sunday mornings, afternoon tea, or simply when I need a little bit of comfort.

🌟 The Best of Both Worlds: Why a Loaf?

Let’s be honest: traditional scones can be intimidating. Getting the perfect texture, cutting the wedges just right, and ensuring they all bake up evenly can feel like a high-stakes baking challenge. But what if you could have that same irresistible flavor and texture without all the hassle? That’s where the scone loaf comes in. By baking the dough in a loaf pan, you get a much more consistent result. The loaf form simplifies the process, making it virtually foolproof. You don’t have to worry about overworking the dough, and you can achieve a beautifully even bake every single time.

The loaf format also ensures that every slice has a little bit of everything. You get a perfect slice of tender, buttery crumb, studded with juicy blueberries and a pop of lemon zest. The entire loaf bakes up with a delightful golden-brown crust, while the interior stays incredibly moist and soft. It’s the perfect solution for anyone who loves the taste of a scone but wants the ease and convenience of a quick bread. It’s also incredibly forgiving, making it an ideal recipe for beginner bakers.

✅ Ingredients You’ll Need

This recipe uses simple, classic baking ingredients. You likely have most of them in your pantry right now! The key is to use high-quality ingredients, especially the butter and fresh lemon zest, as they are the stars of the show.

For the Scone Loaf:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 stick (1/2 cup) unsalted butter, chilled and cut into small cubes
• 3/4 cup buttermilk, cold
• 1 large egg
• 1 tablespoon fresh lemon zest (from about 1 large lemon)
• 1 cup fresh blueberries (or frozen, unthawed)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

📝 Step-by-Step Instructions

Total Preparation and Cooking Time: 55 minutes

1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C).¹ Grease and flour an 8×4-inch or 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and kosher salt. This ensures all the leavening agents and flavorings are evenly distributed.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The key is to work quickly so the butter stays cold! You should still see some pea-sized pieces of butter throughout the mixture. This is what creates that signature flaky texture in the lemon blueberry loaf.
4. Add Wet Ingredients: In a separate small bowl, whisk together the cold buttermilk, egg, and fresh lemon zest. Pour this mixture into the flour and butter mixture. Stir with a spatula until just combined. The dough will be thick and sticky, and that’s exactly what you want! Avoid overmixing.
5. Gently Fold in the Blueberries: Add the fresh or frozen blueberries to the dough.² Using your spatula, gently fold them in until they are just distributed throughout. Be careful not to mash the berries, as this will tint your dough a grayish color.
6. Shape and Bake: Spoon the dough into your prepared loaf pan and spread it into an even layer with your spatula. You may need to press it down gently. Place the pan in the preheated oven and bake for 35-45 minutes. The loaf is done when a toothpick inserted into the center comes out clean. If the top starts to get too dark, you can loosely tent it with foil.
7. Cool the Loaf: Let the loaf cool in the pan for 10-15 minutes before carefully removing it and placing it on a wire rack to cool completely. This is crucial before you glaze it!
8. Make the Glaze: While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice. Add more lemon juice, one teaspoon at a time, until you reach a pourable but not watery consistency. The glaze should be thick enough to cling to the loaf.
9. Glaze and Serve: Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for a few minutes before slicing and serving. Enjoy your homemade lemon blueberry scone bread!

😋 Creative Variations and Serving Suggestions

This lemon blueberry loaf is fantastic as is, but it’s also a perfect canvas for your creative additions.

• Other Fruit Combinations: Not a fan of blueberries? No problem! Swap them out for raspberries, blackberries, or chopped strawberries. You can also mix in some chopped white chocolate for a decadent twist.
• Add a Crumb Topping: For extra texture, mix 1/2 cup of flour, 1/4 cup of sugar, and 4 tablespoons of cold butter until crumbly. Sprinkle this over the top of the loaf before baking.
• Make it a Coffee Cake: For a different flavor profile, swap the lemon zest for a teaspoon of ground cinnamon and a dash of nutmeg. You can also mix some cinnamon and brown sugar into the crumb topping for a classic coffee cake feel.
• Serving Ideas: This loaf is divine on its own, but it’s also lovely with a cup of hot coffee or a pot of tea. For an extra treat, serve a slice slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert.

This versatile scone loaf recipe is perfect for brunch, a light dessert, or a mid-afternoon snack. Its portability also makes it a great gift for a neighbor or a baked good to bring to a potluck.

❓ Frequently Asked Questions (FAQ)

What’s the difference between this and a quick bread?

The main difference lies in the fat. A quick bread often uses oil or melted butter, which creates a moist, cake-like texture.³ This recipe uses cold, cubed butter cut into the flour, which is a classic scone technique.⁴ This method creates small pockets of steam as the butter melts in the oven, giving the loaf a flaky, tender crumb that is distinctly scone-like.⁵

Can I use frozen blueberries?

Yes, you can! You don’t need to thaw them first. Just fold them into the dough while they are still frozen. This helps prevent them from bleeding too much color into the batter.

Why is my loaf dry?

A dry loaf is often the result of overmixing the dough or adding too much flour. When mixing, stop as soon as the ingredients are just combined. A few streaks of flour are fine. Also, be sure to measure your flour correctly by spooning it into a measuring cup and leveling it off with a knife, rather than scooping directly from the bag.

📊 Nutritional Information

Please note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

✨ A Loaf of Pure Joy

This lemon blueberry scone loaf is more than just a baked good; it’s a little slice of happiness. It’s the perfect treat to share with friends and family or to keep all to yourself for a few days. The combination of bright lemon, sweet berries, and a buttery, tender crumb is simply heavenly. It has the rustic charm of a scone with the comforting familiarity of a quick bread, making it an instant classic.

I hope this recipe inspires you to get into the kitchen and bake something wonderful. It’s a reminder that sometimes the best solutions come from combining two great ideas into one. So go ahead, preheat that oven, and get ready to bake a loaf that will fill your home with the most incredible aroma. I’d love to hear how it turns out for you! Don’t hesitate to share your experience or any creative twists you tried. Happy baking!