Description
Bursting with fresh blueberries and the bright zing of lemon, this Lemon Blueberry Loaf is the perfect balance of sweet and citrusy. Moist, tender, and easy to make, it’s ideal for quick breakfast routines, healthy snack cravings, or delightful brunch spreads. The golden crust and juicy berries make each slice a treat for the eyes and the taste buds. Whether you’re searching for easy recipes to impress guests or simple food ideas to bake on a cozy weekend, this loaf will not disappoint. It’s one of those breakfast ideas that feel indulgent without being too rich, and it fits just as well into your list of easy dinner desserts as it does your morning coffee moment.
Ingredients
Scale
- 1 ½ cups all-purpose flour (plus 1 tbsp for blueberries)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup plain Greek yogurt (or sour cream)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in lemon zest, lemon juice, and vanilla extract.
- Mix in Greek yogurt until smooth.
- Gradually add dry ingredients to the wet, stirring until just combined.
- Toss blueberries with 1 tbsp flour and gently fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes, then transfer to wire rack to cool completely.
- Optional: Drizzle with lemon glaze once cooled.