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Blueberry Lemon Loaf

A quick, tangy, and incredibly moist loaf bursting with fresh blueberries and zesty lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
Fruits
  • 1 cup fresh blueberries Use fresh blueberries for the best flavor. If frozen, thaw and drain before adding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add dry ingredients to wet mixture, mixing until just combined.
  7. Gently fold in fresh blueberries.
  8. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a dairy-free version, use coconut oil or plant-based butter. For gluten-free, try a gluten-free flour blend. Store at room temperature for up to two days in an airtight container. Refrigerate for up to a week or freeze for up to three months. To reheat, warm slices in the oven at 300°F (150°C) for about 10 minutes.