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Blueberry Lemon Loaf

This moist and tangy blueberry lemon loaf is bursting with fresh berries and zesty lemon flavor. Perfect for breakfast or as a sweet treat!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Keywords: blueberry lemon loaf, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 8 slices
Author: Betty

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract, lemon zest, and lemon juice.
  6. Alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour.
  7. Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra lemony flavor, drizzle with a simple lemon glaze made of powdered sugar and lemon juice.