Lemon Blueberry Loaf
A delightful moist bread combining refreshing lemon and juicy blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tbsp all-purpose flour Extra for dusting
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs Best at room temperature
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Fruits
- 1 cup blueberries Fresh is best; if using frozen, do not thaw
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the sugar and eggs until creamy.
- Add the yogurt (or sour cream), vanilla, lemon zest, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the loaf pan and smooth the top.
Baking
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
Serve in thick slices with tea or coffee. For added sweetness, drizzle with lemon glaze. Pairs well with fresh fruit or whipped cream. Can store at room temperature for up to three days or refrigerate for a week. For longer storage, freeze for up to three months.