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Blueberry Lemon Loaf

This soft blueberry lemon loaf is a delicious treat that is bursting with fresh blueberry and citrus flavor.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 2 Loaves
Calories: 1kcal
Cost: $5-10

Equipment

  • A Whisk
  • A large mixing bowl
  • A medium mixing bowl
  • Two Loaf Pans

Ingredients

  • 3 cups All-Purpose Flour
  • 1 ¼ cups Cane Sugar
  • 1 ¼ cups Whole Milk
  • ½ cup Butter melted & slightly cooled
  • ½ cup Avocado Oil
  • 2 Large Eggs
  • ¼ cup Lemon Juice
  • 1 ½ TBSP Lemon Zest
  • 2 ½ Cups Fresh or Frozen Blueberries
  • 2 tsp Vanilla Extract
  • 2 tsp Baking Powder double acting
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ TBSP Corn Starch

Instructions

  • Preheat the oven to 375°F. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  • In a separate large bowl, add sugar and lemon zest together. Use your hands and mix the lemon zest and sugar together. Be sure to use your fingers to press the sugar and zest together. This will release more of the lemon oil from the zest making a more pronounced lemon flavor.
  • After the lemon zest and sugar are well mixed, add the whole milk, eggs, melted and slightly cooled butter, avocado oil, and vanilla extract. Whisk together until combined. The butter may appear to re-harden as you mix, that’s okay.
  • Add dry ingredients to wet ingredients and stir together until just combined.
  • Add lemon juice. Stir until just until the lemon juice is fully incorporated. It’s okay to see some lumps.
  • Measure out and quickly coat your frozen wild blueberries in cornstarch. Once fully coated, gently fold the blueberries into the batter.
  • If using parchment paper, arrange paper in the loaf pan. Fill each loaf pan about three-quarters of the way.
  • Let the batter rest in the loaf pans for 5-10 minutes (resting the batter is not mandatory but you will get a better rise). Place in the oven and bake for 25-30 minutes or until a toothpick comes out clean or with loose crumbs (not wet batter) when inserted in the center of the loaf. For a slightly crunchy crust, let the edges brown slightly.
  • Once they are done, let the loaves cool for 3-5 minutes before transferring onto a cooling rack