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Introduction: This Lemon Blueberry Loaf is the perfect combination of zesty citrus and sweet berries. Moist, flavorful, and just the right amount of tangy, this loaf makes an excellent breakfast treat, afternoon snack, or even a light dessert. The bright lemon flavor complements the fresh blueberries, creating a delightful balance of flavors in every bite. Whether you’re a baking novice or a seasoned pro, this easy recipe guarantees a delicious outcome that will leave everyone asking for more.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice (freshly squeezed)
½ cup plain Greek yogurt or sour cream
1 teaspoon vanilla extract
1 ¼ cups fresh blueberries (or frozen, if fresh is not available)
Optional: Powdered sugar, for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, yogurt (or sour cream), and vanilla extract until fully combined.
Gradually add the dry ingredients into the wet mixture, mixing gently until just incorporated. Be careful not to overmix.
Fold in the blueberries, being gentle so they don’t burst.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
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