Lemon Blueberry Loaf

Preparation Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
Yield: 1 loaf

Ingredients

1/2 cup milk
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
2 cups + 1 tbsp all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup blueberries
1 stick unsalted butter, soften
1 1/4 cups granulated sugar
2 large eggs

Directions

  1. Preheat oven to 350F and set an oven rack in the middle position. Spray 9×5 loaf pan and line with parchment paper.
  2. In a small bowl, whisk together the milk, lemon zest and lemon juice. Let it sit for 10 mins while you prepare for the next step.
  3. In a medium bowl, whisk together the 2 cups of flour, baking powder and salt. In a small bowl, toss the blueberries with the remaining flour. Set both aside.
  4. In a bowl, beat the butter and sugar on medium speed until light and fluffy, 2-3 mins. Scrape down the side of the bowl every so often. Add in the egg, 1 at a time and mix well after each addition.
  5. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Mix well.
  6. Add in the next third of the flour and the remaining of the milk. Mix well. Then add in the last third of the flour.
  7. Fold in the blueberry gently and mix well, ensure the blueberries are evenly distributed.
  8. Transfer the batter to the prepared pan and smooth the top.
  9. Bake for 50-60 mins or until it passes the toothpick test.
  10. Let the cake cool before cutting into it.

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