Lemon Blueberry Loaf
Make perfect roasted root vegetables with this easy recipe. Golden, caramelized veggies make a delicious and healthy side dish in just 45 minutes.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup buttermilk at room temperature
- 0.5 cup unsalted butter softened
- 2 large eggs at room temperature
- 1 tbsp lemon zest
- 0.33 cup fresh lemon juice
- 1 cup blueberries
- 2 tbsp granulated sugar for topping
Instructions
- Preheat your oven to 350°F and grease a 9x5-inch loaf pan, then line it with parchment paper leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, baking soda, and salt until fully combined and no lumps remain.
- In a large mixing bowl, beat the softened butter and buttermilk with an electric mixer on medium speed until creamy, about 2 minutes, then beat in the eggs one at a time until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined, then gently fold in the lemon zest, lemon juice, and blueberries with a spatula until the batter is uniform.
- Pour the batter into the prepared pan and smooth the top with a spatula, then sprinkle the remaining 2 tablespoons of sugar evenly over the surface for a crunchy crust.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached, and the top is golden brown and springy to the touch.
- Let the loaf cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift it out and transfer it directly to the rack to cool completely before slicing.
Notes
Let the loaf cool completely before slicing for clean cuts.