Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1/2 cup whole milk or buttermilk
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries (do not thaw)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it well.
- In a bowl, whisk together flour and baking powder.
- In another bowl, beat melted butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon zest, lemon juice, and vanilla until smooth.
- Gradually fold in the dry ingredients until just combined. Gently add blueberries without crushing them.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
- For added flavor, consider using organic lemons for zest and juice.
- You can substitute blueberries with raspberries or blackberries for a delicious twist.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 68g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg