Description
A delightful loaf bursting with juicy blueberries and aromatic lemon zest, perfect for brunch or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- Juice and zest of 2 lemons
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- Beat together the softened butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the buttermilk, lemon juice, and zest, combining until just mixed.
- Slowly add the dry ingredients to the wet ingredients, stirring gently.
- Fold in the fresh blueberries without mushing them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a gluten-free version, substitute with a gluten-free flour blend. To reduce sweetness, use ¾ cup sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry loaf, lemon loaf, baking, dessert, brunch