Serves a Crowd

Lemon Blueberry Loaf

April 19, 2018
2 Ratings
Photo by cynthiagunawan
  • Makes one 8.5" x 4.5" loaf
Author Notes

This recipe is very light on the sugar, so it's not too sweet. Adjust the sugar according to your taste. Desiccated coconut added on top to give a crunch on this bread. —cynthiagunawan

What You'll Need
  • 250 grams All Purpose Flour
  • 100 grams Granulated Sugar
  • 8 grams Baking Powder
  • 115 grams Butter, melted
  • 125 milliliters Milk
  • 2 Eggs, room temperature
  • 3 tablespoons Lemon Juice
  • 1 Lemon Zest
  • 1 cup Blueberries, fresh
  • 2 tablespoons All Purpose Flour
  • Pinch Salt
  • Desiccated Coconut, sweetened / unsweetened
  1. Preheat oven 375 F. Grease & flour 8.5" x 4.5" loaf pan.
  2. Toss blueberries in 2 tbsp flour, set aside.
  3. Sift & mix together flour, baking powder, salt & lemon zest.
  4. In a mixing bowl, using paddle attachment, mix melted butter with granulated sugar, lemon juice and eggs.
  5. Alternately add in the milk and all purpose flour to the butter mixture, beginning and ending with flour.
  6. Fold in the blueberries.
  7. Pour batter into prepared loaf pan, and sprinkle desiccated coconut on top.
  8. Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 to 60 minutes.
  9. Serve plain or with lemon glaze on top.

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