Hello again!! Every time Chris visits I feel the urge to make brunch, this time it came in the form of this delicious and easy blueberry lemon loaf. I made a few alterations from the recipe I found online, mainly switching the all purpose flour for whole wheat and adding a few more blueberries that it called for. So here we go!
What You’ll Need:
- 1½ cups whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon (overflowing tablespoon) grated lemon zest
- 1 cup fresh blueberries
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
First, heat your oven to 350 and spray your loaf pan.
Next, mix the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture for the blueberries.
Then, coat the berries with the tablespoon of flour mix, this will help them keep their shape and prevent them from sinking into the dough.
Next, In the bowl of your electric stand mixer fitted with the paddle attachment, beat the butter until softened, or use a fork like I did, but your arm will get tired.
Next, Add the sugar and continue to beat until light and fluffy, or mix until there are no lumps.
Then, add the eggs one by one until well incorporated and add the vanilla.
With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternating, starting and ending with the flour. Mix only until combined. If you’re using a bowl and fork just add the mixes together in shifts.
Next, Gently fold in the blueberries by hand using a spatula or wooden spoon.
Finally, pour your mix into your loaf pan and bake for 55-65 mins until a long toothpick or knife comes out clean.