Blueberry Loaf
Indulge in the irresistible charm of this homemade Blueberry Loaf, a moist and tender quick bread bursting with juicy, fresh blueberries. With a hint of zesty lemon and aromatic vanilla, this loaf achieves the perfect balance of sweetness and brightness. Each bite offers a delightful pop of blueberry goodness, thanks to the technique of lightly coating the berries in flour to evenly distribute them throughout the batter. Prepared in just 15 minutes and baked to golden perfection, this easy recipe is ideal for breakfast, a mid-afternoon snack, or even as a stunning dessert centerpiece. Serve it warm with coffee, tea, or a dollop of whipped cream for a comforting treat that will have you returning for seconds. Perfect for brunch gatherings or as a thoughtful homemade gift, this Blueberry Loaf is sure to become your new favorite bake!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.5 cup milk
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Set aside.
In a large bowl, cream together 0.5 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Stir in 2 large eggs, one at a time, mixing well after each addition. Add 1 teaspoon of vanilla extract and 1 teaspoon of lemon zest and mix until incorporated.
Gradually mix in the dry ingredients alternately with 0.5 cup of milk, beginning and ending with the flour mixture. Be sure not to overmix.
In a separate bowl, toss 1.5 cups of fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent the blueberries from sinking to the bottom.
Gently fold the flour-coated blueberries into the batter until just combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the blueberry loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a delightful breakfast treat or a sweet snack with a cup of tea or coffee.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 431.9 g | 157% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 229.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
