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–+ servings

Lemon Blueberry Loaf

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A delightful treat that combines the tartness of lemon with the sweet burst of blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

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).

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the sugar and eggs until creamy.
  4. Add the yogurt (or sour cream), vanilla, lemon zest, and lemon juice, mixing well.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the loaf pan and smooth the top.
Baking
  1. Bake for 55-60 minutes, or until a toothpick comes out clean.
  2. Let cool before slicing and serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 12g

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.
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