Lemon Blueberry Loaf
A delightful treat that combines the tartness of lemon with the sweet burst of blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Plus 1 tbsp for dusting.
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup plain yogurt or sour cream Can use dairy-free alternatives.
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Mix-Ins
- 1 cup blueberries Fresh or 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 warm or at room temperature, plain or with butter. Store in an airtight container for up to 3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer.