Lemon Blueberry Loaf
A delightful and refreshing loaf that combines the tartness of lemon and the sweetness of blueberries, perfect for breakfast, afternoon snacks, or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Provides a tender crumb
- 1 teaspoon baking powder For a perfect rise
- 0.5 teaspoon baking soda Enhances the texture
- 0.25 teaspoon salt Balances the flavors
Wet Ingredients
- 0.5 cups unsalted butter, softened Ensures a creamy consistency
- 1 cups granulated sugar Adds the right amount of sweetness
- 2 large eggs Provides richness and stability
- 2 tablespoons lemon juice Infuses the loaf with bright acidity
- 1 tablespoon lemon zest Adds aromatic notes
- 1 teaspoon vanilla extract For warmth and depth
- 0.5 cups buttermilk Yields a moist texture
Add-ins
- 1 cups fresh or frozen blueberries Bursts with juicy flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and sugar together using a mixer until light and fluffy.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Add the lemon juice, lemon zest, and vanilla extract, mixing well.
- Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries with a spatula.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This loaf can also be frozen for up to 3 months. Consider substituting flours or sweeteners for healthier alternatives.