This recipe is no different!!
Lemon Blueberry Loafadapted from Two Peas and Their Pod
1 1/2 c. flour
1/2 t. salt
1 t. baking powder
1 c. organic cane sugar
2 T. lemon zest
3/4 c. buttermilk
1/2 c. coconut oil
2 eggs, whisked
1 T. fresh lemon juice
1 t. vanilla extract
1 c. fresh blueberries
(the original recipe uses a lemon glaze on top of the cooked bread, but I opted not to add a glaze. I like it simpler. A recipe for the glaze is on the link above under the recipe title).
Preheat the oven to 350. Butter and flour a loaf pan and set aside. (you can also use cooking spray, but I like to use the real thing).
In a large bowl, mix the flour, baking powder and salt by whisking together gently. In a separate small bowl, combine the sugar and the lemon zest and mix together with fingers or a spoon until the sugar and lemon zest are incorporated and fragrant ( heavenly citrus!). Mix the lemon sugar into the flour mixture and set aside.
In a medium bowl, combine the buttermilk, coconut oil, eggs, lemon juice and vanilla extract. Add the wet ingredients into the dry ingredients, combining slowly. Gently fold in the blueberries. Pour the batter into the prepared loaf pan.
Bake the loaf for 60-70 minutes, until golden brown or a toothpick inserted in the center comes out clean. Place the loaf pan on a cooling rack and let cool for about 15 minutes. Loosen the sides of the loaf with a butter knife and carefully remove the loaf from the pan. Cool completely on a wire rack.
If you choose to add a glaze, you can prepare it now while the loaf is cooling and drizzle it over the loaf when it is cool.
This is so delicious. I recommend that you keep it well wrapped in plastic wrap and out of sight or you will want to snack on it every time you pass by the kitchen. It is so moist and THAT good!
This is one lemon loaf that is well populated with big fresh blueberries!
The two flavors together are the essence of summer.
This is so moist - almost like a pound cake but not as heavy.
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