Yield: 8 slices Total Time: 1 hr 10 min (Prep 15 | Bake 50–55)
Gear: 9×5 in (23×13 cm) loaf pan, mixing bowls, hand/stand mixer, zester, spatula
Ingredients
- 190 g (1½ cups) all-purpose flour
- 150 g (1 cup) blueberries (fresh preferred; if frozen, rinse + pat dry)
- 115 g (½ cup) unsalted butter, softened
- 200 g (1 cup) sugar
- 2 large eggs, room temperature
- Zest of 1 lemon (~1 tbsp)
- 2–3 tbsp fresh lemon juice
- 1 tsp baking powder
- Pinch of salt
Steps to Make It
Step 1: Preheat oven to 175°C / 350°F. Grease and line loaf pan with parchment.
Step 2: In a large bowl, cream softened butter and sugar until light and fluffy (2–3 min).
Step 3: Beat in eggs one at a time. Add lemon zest and juice; mix until combined.
Step 4: In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Toss blueberries with 1 tbsp of the flour mixture (prevents sinking).
Step 6: Fold dry ingredients into wet mixture gently with a spatula. Stir in blueberries just until incorporated.
Step 7: Pour batter into prepared loaf pan. Bake for 50–55 min, until a skewer inserted into the center comes out clean.
Step 8: Cool in pan 10 min, then transfer to a wire rack.
Cook Tips
- Do not overmix batter, or loaf may become dense.
- Glaze option: mix ½ cup powdered sugar with 1–2 tbsp lemon juice and drizzle over cooled loaf.
- Store wrapped at room temp for 2 days, or refrigerate up to 5.
Quick Reference
- Step 1: Preheat 175°C / 350°F, prep pan.
- Step 2–3: Cream butter + sugar → add eggs, lemon.
- Step 4–5: Mix dry; coat berries.
- Step 6: Fold in flour mix + berries.
- Step 7: Bake 50–55 min, test doneness.
- Step 8: Cool, glaze if desired.
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