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Blueberry and Lemon Loaf

A delightful combination of sweet blueberries and tangy lemon baked into a moist loaf, perfect for gatherings and cozy moments.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup fresh blueberries Juicier blueberries are recommended.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • 1 tablespoon lemon zest Adds bright flavor.
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk Can substitute with almond or coconut milk.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, beat the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually stir in the lemon juice and lemon zest.
  6. Slowly mix in the dry ingredients alternating with the milk. Start and finish with dry ingredients.
  7. Gently fold in the blueberries.
  8. Pour the batter into the greased loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days or refrigerate for a week. Freeze slices wrapped tightly for longer storage.