Whether you’re craving a sunny breakfast treat or a sweet afternoon pick-me-up, this Lemon Blueberry Loaf brings together the zing of fresh lemon and the burst of juicy blueberries in a tender, buttery cake. It’s simple enough for a weekday bake, yet special enough to share with loved ones over tea or coffee. Let’s walk through how to make this delightful loaf from scratch.
📝 Ingredients (Makes 1 Loaf)
| For the Loaf | |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Granulated sugar | 1 cup |
| Unsalted butter, melted (or vegetable oil) | ½ cup |
| Eggs | 2 large |
| Lemon zest | ~2 tbsp |
| Lemon juice | 2–3 tbsp |
| Plain yogurt (or sour cream) | ½ cup |
| Vanilla extract | 1 tsp |
| Blueberries (fresh or frozen, unthawed) | 1 cup |
| Optional Lemon Glaze | |
|---|---|
| Powdered sugar | 1 cup |
| Fresh lemon juice | 1–2 tbsp |
| Lemon zest (optional) | ½ tsp |
👩🍳 Step-by-Step Instructions
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