A delightful loaf combining the tangy flavor of lemon with the sweetness of blueberries.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the batter, resulting in a lighter loaf.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
Mix in the vanilla extract, salt, and lemon zest.
The lemon zest adds a fresh, tangy flavor to the loaf.
In a separate bowl, whisk together the flour and baking powder.
Whisking the dry ingredients ensures they are evenly distributed.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Alternating prevents overmixing and ensures a smooth batter.
Gently fold in the blueberries.
Coating the blueberries in a bit of flour before folding them in prevents them from sinking.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 40 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your Lemon Blueberry Loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of lemon glaze for extra indulgence.
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