Lemon Blueberry Loaf is a soft, moist quick bread filled with fresh blueberries and bright lemon flavor, perfect for breakfast or brunch.
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Calories: 320kcal
Equipment
- 9x5-inch loaf pan
- mixing bowls
- hand mixer or whisk
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 lemon lemon zest
- 0.25 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup blueberries
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter, sugar, lemon zest, and eggs until light and fluffy. Add vanilla and lemon juice.
- Alternate adding dry ingredients and buttermilk, mixing gently.
- Fold in blueberries and pour batter into the pan.
- Bake 50–60 minutes until a toothpick comes out clean. Cool before glazing.
Notes
Toss blueberries in flour to prevent sinking. Avoid overmixing for a tender crumb.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 120mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 8mg