Blueberry Lemon Loaf

A homemade blueberry lemon loaf to ring in springtime!

 

Hi friends! I've missed you here on the blog. There has been A LOT going on in my world that has kept me SO busy. I'll be able to share this exciting news with you soon, and I truly can't wait to shout it from the rooftop! Until then, I'm over here baking and creating recipes to help with the overwhelming nature of a new adventure that can sometimes crop up. Baking just feels like a great stress relief for me, and I love sharing the end product with my family.

So this week, I decided to take some time in the kitchen to come up with a recipe for blueberry lemon loaf. This time of year, I find myself craving lemon-flavored desserts. It must be the hint of warm days ahead and the freshness of lemon zest that really calls my name. And lemon and blueberry pair so well together, that it felt only natural to marry the two in a loaf. 

This bread turned out really well - the perfect amount of lemon, a moist and soft texture, and the subtle sweetness of blueberries breaking through in each bite. Everyone gobbled this up!

• What You'll Need
• 1 stick (8TSP) salted butter - at room temperature
• 1 block cream cheese - at room temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/4 cup plain Greek yogurt
• just under 1/4 cup fresh-squeezed lemon juice
• 1 TBSP lemon zest
• 1 1/3 cups all-purpose flour
• 1 1/4 TSP baking soda
• 1/2 TSP salt
• 1 cup blueberries + 1 TBSP flour

• What You'll Do
• Preheat the oven to 350°.
• Cream together the butter and cream cheese. Once well mixed, add the sugar and stir. Stir in the eggs, followed by the Greek yogurt. Add the lemon juice and zest to the bowl, and combine well.
• Now add the flour, baking soda, and salt. Gently stir it into the wet mixture until you get a smooth batter. 
• In a separate bowl, gently toss the blueberries with a tablespoon of flour, until they are well coated. Add them to the wet mixture by folding them in.
• Transfer the batter to a loaf pan coated in baking spray. 
• Bake for 30 minutes.
• Now cover the loaf pan with a sheet of tin foil (spray the side that will go down on the bread), gently curving it around the pan, but not making it a tight fit. 
• Cook for another 40 minutes or until a knife inserted in the middle of the loaf comes out clean.
• Let the blueberry lemon loaf cool in the pan for 20 minutes before taking it out and putting it on a cooling rack.