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Lemon Blueberry Loaf

Irresistibly Good Lemon Blueberry Loaf for Every Occasion

This Lemon Blueberry Loaf combines the bright zest of lemons with the sweet juiciness of fresh blueberries, perfect for any occasion.
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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: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour Can be swapped with gluten-free flour.
  • 2 teaspoons baking powder Check for freshness.
  • 1/2 teaspoon salt Sea salt or kosher salt suggested.
  • 1 cup granulated sugar Reduce for lower sugar option.
  • 1/2 cup unsalted butter Can use melted coconut oil.
  • 2 large eggs Flax eggs can be used for vegan.
  • 1 tablespoon lemon zest Do not substitute with lemon extract.
  • 1 cup fresh blueberries Frozen can be used without thawing.
  • 1/4 cup lemon juice Freshly squeezed is recommended.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

How to Make Lemon Blueberry Loaf
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Whisk the flour, baking powder, and salt in a large bowl.
  3. Cream the granulated sugar and butter together until light and fluffy. Beat in the eggs one at a time.
  4. Mix in the lemon zest and lemon juice.
  5. Fold in the dry ingredients gradually until just combined.
  6. Toss blueberries in flour before folding into the batter.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 55-65 minutes until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Enjoy sliced warm with butter for an indulgent treat.