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Lemon Blueberry Loaf

Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1/3 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp lemon juice (freshly squeezed)

• Zest of 1 lemon

• ½ cup buttermilk

• 1 cup fresh blueberries (or frozen, do not thaw)

• Optional: Powdered sugar for dusting

Instructions:

1. Prepare the Oven and Pan:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Mix the Dry Ingredients:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

1. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer or whisk.

4. Add Wet Ingredients:

1. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

5. Combine Wet and Dry Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

6. Fold in Blueberries:

1. Gently fold in the blueberries, being careful not to overmix, as the berries can break and color the batter.

7. Bake the Loaf:

1. Pour the batter into the prepared loaf pan and spread it evenly.

2. Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve:

1. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

2. Optional: Dust with powdered sugar before serving for an added touch of sweetness.


This Lemon Blueberry Loaf is a perfect combination of tangy and sweet, with the tartness of lemon balancing the natural sweetness of the blueberries. It’s ideal for any occasion and makes a wonderful addition to your breakfast or tea time!

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