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Lemon Blueberry Loaf

A delightful blend of zesty citrus and sweet blueberries, perfect for busy mornings and snacks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Ensure it's at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs Use at room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 tablespoon lemon zest Freshly grated.
  • 1 cup fresh blueberries Frozen blueberries can also be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and lemon zest.
  5. Gradually mix the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Enjoying
  1. Slice the loaf and enjoy it with a cup of coffee or tea.

Notes

For best results, ensure your ingredients are at room temperature. Frozen blueberries can be added directly without thawing. This loaf can be stored wrapped in plastic wrap at room temperature for up to 3 days.