Irresistibly Moist Lemon Blueberry Loaf: A Sunrise Delight
This Lemon Blueberry Loaf combines tangy lemon zest and juicy blueberries for a delightful dessert experience.
Servings 8 slices
Calories 220kcal
Equipment
- Loaf pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Batter
- 2 cups All-Purpose Flour Gluten-free blend can be used.
- 1 cup Granulated Sugar Reduce sugar for less sweetness.
- 2 teaspoons Baking Powder Ensure freshness.
- 1/2 teaspoon Salt No substitutes recommended.
- 1/2 cup Unsalted Butter Coconut oil can be used for dairy-free.
- 3 large Eggs Can use 1/4 cup applesauce per egg for vegan.
- 2 tablespoons Lemon Zest Fresh zest preferred.
- 1 cup Fresh Blueberries Toss frozen blueberries in flour.
For Serving
- 1 cup Greek Yogurt Creamy companion.
- 1/2 cup Clotted Cream Adds richness.
- 2 cups Tea or Coffee Beverage pairing.
Instructions
How to Make Lemon Blueberry Loaf
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with cooking spray or lining it with parchment paper.
- In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to evenly distribute the ingredients.
- In a separate bowl, cream the unsalted butter until light and fluffy. Beat in the eggs one at a time until fully incorporated.
- Gently mix in the fresh lemon zest.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk, until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes. Check doneness with a toothpick; it should come out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Optional: Garnish with powdered sugar for sweetness.