Blueberry Lemon Loaf:
Stop what your doing right now and go make this blueberry lemon loaf! It’s that good. The loaf is filled with fresh blueberries and the lemon zest brightens the bread. The blueberries at my local food store were buy one get one free so I could not resist!
Believe me the last thing I wanted to do earlier this week was turn on the oven when it was like 100 degrees in my apartment. But I just could not resist I wanted to try this loaf. I had the ingredients so I forced myself to turn the oven on, and it was worth it!
Blueberries are so abundant right now so I always try and find something to do with them before they go bad in the refrigerator. I will either freeze them or turn them into muffins, or a loaf. This loaf was really easy to make and only took about 10 minutes to assemble.
I’ll be honest though, I think I used too many blueberries, lol. I put the whole pint in and I think next time I would try half to see how it comes out. Everyone still loves it, but if your not crazy over blueberries try a cup instead of the whole pint.
I originally saw this recipe from Eat-yourself-skinny. I really love the recipes they post so this was inspired from their bread.
You will need:
- 1 cup or a pint of blueberries
- zest of 1 lemon
- 1 1/2 cups of all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 tablespoons of melted butter
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- zest of 1 lemon
- 1/2 cup of milk
What to do:
- Preheat oven to 350 degrees and prepare a loaf dish with non-stick cooking spray.
- In a large bowl combine flour, baking powder and salt. Whisk unit well mixed.
- In separate bowl put butter and sugar mix well for about 1 minute. Once kind of light and fluffy add 1 egg and mix then add the other and mix again.
- Add the vanilla, lemon zest, then mix.
- Add half the flour mixture into the wet ingredients then add the milk. Add the second batch of flour and mix until combined. Do not over stir.
- Fold in the 1 cup of blueberries.
- Pour batter into baking dish and bake for about 50-55 minutes or until the loaf comes out clean with a tooth pick.
- Let cool and serve!
Great for breakfast with a cup of coffee or a quick snack!