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Blueberry Lemon Loaf

A moist and zesty treat with juicy blueberries and a bright touch of lemon, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup fresh blueberries Fresh blueberries work best; if frozen, thaw and drain.
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 1-2 lemons) Essential for flavor.
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs, one at a time, and then mix in the vanilla extract.
  5. Gently stir in the lemon zest and lemon juice.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
  8. Fold in the fresh blueberries.
Baking
  1. Pour the mixture into the prepared loaf pan and smooth the top.
  2. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Top with powdered sugar or a drizzle of homemade lemon glaze for extra flavor. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual slices wrapped in plastic wrap for up to 2-3 months.