CLASSIC BLUEBERRY LEMON LOAF BREAD 🫐
Moist, tender, and packed full of juicy blueberries with a hint of lemon! Perfect for breakfast, afternoon tea, or dessert.
⏱️ Prep Time: 15 mins 🔥 Bake Time: 55–60 mins 🍽️ Servings: 8–10 slices
🛒 INGREDIENTS
Dry Ingredients:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
Wet Ingredients:
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• ½ cup milk or buttermilk
Berry Mix-In:
• 1 ½ cups fresh blueberries
• 1 tbsp all-purpose flour (to toss with berries)
🥣 INSTRUCTIONS
1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
2. Whisk Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside.
3. Beat Wet Ingredients: In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then mix in the vanilla extract, lemon zest, and lemon juice.
4. Combine Batter: Alternate adding the flour mixture and milk to the wet ingredients in 2–3 additions, mixing on low speed just until combined. Do not overmix!
5. Coat & Fold Blueberries: Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the coated blueberries into the batter with a spatula.
6. Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Pro Tip: Toss a few extra fresh blueberries on top of the batter right before popping it into the oven for that gorgeous bakery-style look!
Enjoy! Let us know if you try it in the comments below! 👇✨
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