Blueberry Lemon Loaf Bread
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- Zest and juice of 1 fresh lemon
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1 cup blueberries fresh or frozen, do not thaw if frozen
- Softened butter for serving (optional)
Instructions
- Preheat the Oven: Heat oven to 350°F (175°C). Line a standard loaf pan with parchment paper or lightly grease it.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the lemon juice, lemon zest, and eggs until smooth and well combined.
- Combine Dry Ingredients: Gently stir in the flour, baking powder, salt, and milk until just blended.
- Fold in Blueberries: Carefully fold in the blueberries, stirring as little as possible to avoid coloring the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, until the loaf is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool completely before slicing. Serve plain or with a spread of softened butter.
Notes
This blueberry lemon bread is soft, moist, and bursting with bright citrus flavor and juicy berries. It’s perfect for breakfast, brunch, dessert, or a sweet afternoon snack. Delicious warm, chilled, or toasted.