Description
Description A moist and flavorful lemon blueberry loaf that’s perfect for any occasion, from brunch to dessert.
Ingredients
- 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)
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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.
- 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 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.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool completely.
- Dust the cooled loaf with powdered sugar, if desired, and slice to serve.
Notes
- Notes
- Store leftovers 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.