Lemon Blueberry Loaf

Lemon Blueberry Loaf

Lemon Blueberry Loaf


  • 1 1/2 cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • half cup milk
  • fresh or frozen blueberries 1 c

Lemon Blueberry Loaf

Lemon Blueberry Loaf


1. Oven 175 Preheat to °C. . Grease a 9-inch x 5-inch loaf pan with flour.

2. Combine flour, baking powder, and salt in a mixing bowl. Set aside.

3. In another large bowl, mix together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, then add the lemon zest and juice and mix well.

5. Gradually add flour mixture to wet ingredients, alternating with milk. Start with the flour mixture and mix everything until the end.

6. Mix blueberries with 1 tablespoon flour. (This step prevents the berries from sinking to the bottom of the pan during baking.) Gently add the blueberries, being careful not to overmix.

7. Pour the batter into the prepared loaf pan and level it with a spatula.

8. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the bread from the oven and let it cool in the tin for 10 minutes before transferring to a rack.


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