Description
Bright, tender lemon bread studded with juicy blueberries, perfect for breakfast, brunch, or a sunny snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, whisk 3/4 cup granulated sugar with 2 large eggs until combined. Add 1/2 cup milk, 1/2 cup vegetable oil, 1/4 cup freshly squeezed lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix until smooth.
- Toss 1 cup fresh blueberries lightly with 1 tablespoon of the reserved flour from the dry mix to prevent sinking.
- Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Fold in the floured blueberries gently so they remain intact.
- Pour the batter into the prepared 9×5-inch loaf pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice and serve warm or at room temperature. For an extra touch, drizzle with a simple lemon glaze or dust with powdered sugar.
Notes
- Toss blueberries in a little flour before folding to help them stay suspended in the batter.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Do not overmix the batter to keep the crumb tender.
- Line the loaf pan with parchment for easy removal and cleaner slices.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 230
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: lemon blueberry bread, lemon bread, blueberry loaf, quick bread, brunch recipe, citrus loaf