Blueberry Lemon Loaf

A loaf of lemon blueberry bread with blueberries and lemon beside it.

A vibrant loaf because you are gonna use the zest from TWO lemons, then speckled with blueberries it's delish! I say it's a wholesome blueberry lemon loaf as we use less sugar and half whole wheat flour making it a healthy treat to feed your family for any snacktime.

Prep Time20

Cook Time1 10

Total Time1 30

Servings: slices (1 loaf)

Author: Danika Vanderpyl

Equipment

1 loaf pan
1 zester

Ingredients

2 organic lemons (the zest and 1 tablespoon juice)
2 eggs
½ cup melted butter
½ cup milk
1 cup organic white flour
1 cup organic whole wheat flour
⅔ cups organic cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh blueberries or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. Wash lemons. Zest both lemons first, then juice one to get 1 tablespoon, set aside. In a medium bowl, whisk the eggs, slightly cooled melted butter, and milk mixing until fully combined. Add the lemon juice, it will curdle and become lumpy.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the lemon zest and blueberries to the dry ingredients and gently toss to coat them in the flour mixture.
Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula until just combined, being careful not to overmix; the batter should be thick with no large dry patches remaining. Transfer the batter into the prepared loaf pan, and if desired, place thin slices of lemon on top.

I like to add the lemon slices because it makes the loaf look really pretty, however do note it can be slightly harder to slice the loaf afterwards.

Bake for 65–75 minutes, checking around the 60-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes, then lift it out and allow it to cool on a wire rack before slicing. Store in bag or container for up to 3 days on the counter, or slice and freeze for unto 6 months.

Notes

Make it dairy-free: If you want to make this lemon blueberry loaf dairy-free you can use dairy-free milk in place of milk, and oil instead of melted butter.

Nutrition