Lemon blueberry loaf

Here’s a moist, bright Lemon Blueberry Loaf—perfect for breakfast, snacks, or dessert 🍋🫐

🍋 Lemon Blueberry Loaf

Ingredients

Loaf

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup milk or Greek yogurt
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries

Lemon Glaze (optional)

• ¾ cup powdered sugar
• 1–2 tbsp lemon juice

---

Instructions

1. Preheat Oven
   • 350°F (175°C).
   • Grease and line a 9×5-inch loaf pan.
2. Dry Ingredients
   • Whisk flour, baking powder, baking soda, and salt.
3. Wet Ingredients
   • Cream butter and sugar until light and fluffy.
   • Beat in eggs one at a time.
   • Mix in lemon zest, lemon juice, milk (or yogurt), and vanilla.
4. Combine
   • Add dry ingredients to wet ingredients.
   • Toss blueberries with 1 tsp flour and gently fold in.
5. Bake
   • Pour batter into pan.
   • Bake 50–60 minutes, tenting with foil if top browns too fast.
   • Toothpick should come out clean.
6. Glaze
   • Cool 10 minutes, remove from pan.
   • Drizzle glaze over warm loaf if using.

---

Tips

• Tossing blueberries in flour prevents sinking.
• Yogurt makes the loaf extra moist.
• Let loaf cool fully for clean slices.

If you want, I can share a healthier version, lemon poppy seed blueberry twist, or mini loaf instructions 😊