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Lemon Blueberry Loaf

Easy Lemon Blueberry Loaf: A Moist Slice of Sunshine

This Lemon Blueberry Loaf combines the refreshing taste of lemon zest with sweet blueberries for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Loaf
  • 2 cups All-purpose flour Substitute with a gluten-free blend if needed.
  • 1 cup Granulated sugar Consider using a sugar substitute for fewer calories.
  • 2 teaspoons Baking powder Always check its freshness to keep your cake fluffy.
  • 1/2 teaspoon Salt Using kosher or sea salt can add a subtle touch of richness.
  • 1/2 cup Unsalted butter Can be swapped for coconut oil to make it dairy-free.
  • 2 large Eggs Use flax eggs or applesauce for a vegan option.
  • 1 tablespoon Lemon zest Fresh zest is always best to avoid artificial tastes.
  • 1 cup Fresh blueberries Frozen blueberries are also great; toss them in flour first.
  • 1/2 cup Milk or yogurt Swap in almond milk or coconut yogurt for a dairy-free variation.
For Glaze (Optional)
  • 1 cup Powdered sugar Use a sugar substitute if you're looking for a lower-calorie option.
  • 2 tablespoons Fresh lemon juice Fresh juice is preferable for the best flavor.

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Parchment paper

Method
 

How to Make Lemon Blueberry Loaf
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper or greasing it well.
  2. In a large mixing bowl, whisk together flour, baking powder, and a pinch of salt.
  3. In another bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time and then gently fold in the lemon zest.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk or yogurt.
  6. Toss the blueberries in a bit of flour before gently folding them into the batter.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

For an extra burst of flavor, drizzle with a lemon glaze after cooling.