Description
This Lemon Blueberry Loaf combines zesty lemon and sweet blueberries for a moist, fluffy treat ideal for breakfast, snacks, or dessert. With its refreshing citrus flavor and delightful sweetness, it’s perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ¼ cup fresh lemon juice (about 1 lemon)
- ½ cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
- In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter using a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
- Carefully run a knife around the edges of the loaf to loosen it, then invert it onto a wire rack to cool completely.
- Once the loaf has cooled completely, dust the top with powdered sugar for a lovely presentation, if desired.
- Slice the loaf into thick pieces using a serrated knife. Serve it with a dollop of whipped cream or a smear of cream cheese.
- If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the batter.
- Adjust the amount of lemon juice and zest according to your taste preference for a more or less pronounced lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes