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Lemon Blueberry Loaf

This Lemon Blueberry Loaf combines zesty lemon and sweet blueberries for a refreshing, fluffy treat that's perfect any time of year.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, at room temperature
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk
  • 1 zest zest of 1 lemon
Filling
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, cream the butter and sugar together until light and fluffy.
  2. Add the eggs, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix until combined.
  3. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing just until combined.
Baking
  1. Gently fold in the blueberries.
  2. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  3. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack.

Notes

Use room temperature ingredients for the best texture and don’t skip the zest for maximum lemon flavor. Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for later.