Lemon Blueberry Loaf

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well.
Add Wet Ingredients: Mix in milk, lemon zest, lemon juice, and vanilla extract until combined. (It’s okay if it looks slightly curdled.)
Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
Prepare Blueberries: Toss blueberries with 1 tablespoon of flour. Gently fold into batter.
Bake: Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs).
Cool: Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Lemon Glaze: Whisk together powdered sugar and lemon juice. Drizzle over cooled loaf.

Blueberries: Using frozen blueberries? Don’t thaw them! This prevents bleeding.
Lemon Flavor Boost: Add an extra tablespoon of lemon zest, or use lemon extract instead of vanilla.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freezes well – wrap tightly in plastic wrap and foil.

Yes! Almond milk or other plant-based milks work well. Texture may vary slightly.

Toss them in a little flour before adding to the batter.

Fresh is best, but bottled will work (though the flavor might be less vibrant).

Yes! Wrap tightly in plastic wrap and foil. It will keep for up to 3 months.

This Lemon Blueberry Loaf is a refreshing and fruity treat perfect for any occasion! Enjoy!