Lemon Blueberry Loaf
A delightful treat that combines the fresh flavors of 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 Make sure they are at room temperature.
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream Either works well.
- 0.5 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Fruits
- 1 cup blueberries Fresh blueberries are recommended.
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
Lemon Blueberry Loaf can be served in thick slices with tea or coffee. Add a drizzle of lemon glaze, fresh fruit, or whipped cream for extra flavor. Store wrapped tightly in plastic wrap for up to three days or refrigerate for a week. Freeze for up to three months, thawing at room temperature before serving.