Description
A soft and moist lemon blueberry loaf bursting with fresh citrus flavor and juicy blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 large eggs
- 1/2 cup milk or Greek yogurt
- 1/2 cup melted butter or 1/3 cup vegetable oil
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix sugar and lemon zest until fragrant.
- Add eggs, milk or yogurt, melted butter or oil, lemon juice, and vanilla extract to the wet mixture and whisk until smooth.
- Gently combine wet and dry ingredients, mixing until just incorporated (do not overmix).
- Toss blueberries lightly in a bit of flour, then fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, mix powdered sugar with lemon juice and drizzle over the cooled loaf.
Notes
- Tossing blueberries in flour helps prevent them from sinking.
- Greek yogurt makes the bread extra moist and slightly tangy.
- Do not overmix the batter to keep the loaf soft and tender.
- Frozen blueberries can be used without thawing.
- Store at room temperature for 3 days or refrigerate for up to 5 days.
- Freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
