Springy Blueberry Lemon Bread

75 min · Easy · Serves 4

280 kcal per serving · 3g protein

A moist and tender loaf bread bursting with fresh blueberries and zesty lemon. Perfect for breakfast or a sweet snack.

Ingredients

• 48 g Butter, room temperature
• 80 g White sugar
• Lemon juice and zest × 1
• 48 ml Milk
• 160 g Blueberries
• 240 g All-purpose flour
• 10 ml Vanilla extract
• 12 g Baking powder
• 40 g Icing sugar
• 2 g Baking soda
• 120 g Sour cream
• 60 g Yogurt
• 3 g Salt
• Eggs × 2

Method

1. Preheat & Prep

   

   Preheat oven to 180°C. Grease a standard loaf pan and line the base and sides with parchment paper, leaving an overhang for easy removal later.

2. Mix Wet Ingredients

   

   In a large bowl, whisk together the softened butter, sugar, eggs, milk, yogurt, sour cream, vanilla extract, lemon zest and lemon juice until smooth and well combined.

3. Combine Dry Ingredients

   

   In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Pour the dry mixture into the wet ingredients and fold gently with a spatula until just combined — stop as soon as no dry streaks remain.

4. Fold in Blueberries

   

   Toss the blueberries in a teaspoon of flour (this prevents them from sinking to the bottom). Gently fold them into the batter, being careful not to crush them.

5. Pour the batter

   Pour the batter into the prepared loaf pan and smooth the top.

6. Bake

   

   Bake for 50-60 minutes until the top is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.

7. Tent loosely with foil

   

   If the top is browning too quickly, tent loosely with foil for the last 15 minutes.

8. Let the bread cool

   

   Let the bread cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack.

9. Drizzle

   While still warm, drizzle with a simple lemon glaze (icing sugar mixed with lemon juice) if desired.

10. Slice once fully cooled

    

    Slice once fully cooled.