Description
A delightful loaf that perfectly balances tangy lemon and sweet blueberries, making it an ideal treat for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/2 cup vegetable oil (or melted butter)
- 2 tablespoons lemon zest (about 2 large lemons)
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries (toss frozen in flour)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Whisk dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
- Beat together sugar, eggs, yogurt, oil, lemon zest, lemon juice, and vanilla until smooth and lively in a separate bowl.
- Fold the dry ingredients into the wet until just combined—don’t overmix.
- Gently fold in the blueberries; keep the batter slightly chunky.
- Pour into the pan, smooth the top, and bake for 45–55 minutes until a toothpick comes out with a few moist crumbs.
- Cool the loaf in the pan for 10 minutes, then transfer to a rack to finish cooling.
- Mix 1 cup powdered sugar with 2 tablespoons lemon juice for a glaze, if desired.
Notes
Measure flour correctly for best results and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg