Lemon Blueberry Loaf

1½ cups all-purpose flour, plus 1 tablespoon

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup soft unsalted butter

1 cup granulated sugar

2 large eggs

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

Half a glass of milk

1 cup fresh blueberries or frozen

  1. Preheat the oven to 175°C. Grease a 9 x 6-inch pan with flour.
  2. Mix the flour, baking powder and salt in a mixing bowl. Put aside.
  3. In another large bowl, beat the light butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the lemon and juice until well combined. 5.add the flour mixture to the ingredients, alternating with the milk. Beginning and ending with the flour mixture, stir.
  5. Gently stirring in coat blueberries
  6. Pour the mixture into the prepared loaf pan and smooth the surface using a spatula.
  7. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out tender.
  8. Remove the bread from the oven and let it cool in the tin for 10 minutes before placing it on the rack.

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