Lemon Blueberry Loaf
A delightful treat that combines fresh lemon and blueberries, resulting in a moist and sweet bread perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 3 large eggs Ensure they are at room temperature.
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream Either can be used.
- 0.5 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Add-ins
- 1 cup blueberries Fresh or frozen (do not thaw if using frozen).
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.
Mixing
- 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.
Baking
- Pour the batter into the loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
For serving, enjoy thick slices with tea or coffee. You can drizzle lemon glaze on top or serve with fresh fruit or whipped cream. Store wrapped tightly to keep fresh.