A delightful twist on traditional quick breads, this Easy Lemon Blueberry Bread Loaf is bursting with the bright flavors of lemon and the sweetness of fresh blueberries. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup plain yogurt or sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries (you can use frozen too, but do not thaw them)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the yogurt (or sour cream), lemon juice, and lemon zest, mixing until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Gently fold in the blueberries with a spatula to avoid crushing them.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
