Easy Blueberry Lemon Loaf
Easy Blueberry Lemon Loaf is a refreshing delight that marries the sweetness of ripe blueberries with the vibrant zest of fresh lemon. This simple, moist loaf is perfect for breakfast or an afternoon snack, bringing sunshine to any occasion. Its delightful aroma and beautiful presentation make it a must-try for both novice and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest and juice of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean. Allow to cool before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 10g
- Sodium: 99mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
Keywords: For added texture, fold in chopped walnuts or pecans. Substitute blueberries with raspberries or blackberries for a fruity twist. Store leftovers wrapped in plastic at room temperature for up to three days or freeze for up to three months.