Berry season continues! Seriously, how great is berry season? Honestly, for the last couple years I haven’t been baking much in spring/berry season because I have spring time SAD (it’s a real thing! It’s not just winter), and I lose all motivation. But not this year. This year I’m a berry baking fiend. So I bring you this super easy Lemon Blueberry Bread in honor of blueberry season.
One of the partners at my agency told me a story about how someone he’s related to worked as a blueberry picker. They got paid depending on how much they picked and there was like a window in the morning before the blueberries got too fragile that they would go out, sit under the blueberry bushes and kind flick them off. So now we imitate that motion as a joke… maybe you had to be there.
Anyway let’s talk about this lemon blueberry bread! It’s delicious and super easy. You just mix up all the wet ingredients + sugar together. Then add the dry and boom batter:
Add in some floured blueberries (it helps keep them from sinking and integrate into the batter better):
And there you go! A delicious blueberry packed lemon loaf.
And then you bake it for forever and eat it in 2 seconds because it’s just so delicious.
Ingredients
- 1 cup sugar
- 1/2 cup vegetable/canola oil
- 1 large egg
- 3/4 cup milk
- 2 tsp vanilla extract
- Zest and Juice of 1 Large Lemon
- 1/4 tsp salt or 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups white whole wheat flour - or all purpose, or just whole wheat flour
- 2 cups blueberries + 2 tbsp flour
Instructions
- Preheat your oven to 350F and line a standard loaf tin with parchment paper
- Mix together the sugar, oil, egg, milk, and lemon juice and zest together, then add the baking powder, salt, baking soda and flour. Mix until just combined.
- Toss the blueberries in 2 tbsp of flour to coat and fold them into the batter
- Pour the batter into the loaf tin and bake for 45-75 minutes, until a toothpick comes out clean. Check on it at 45 minutes and if the top is hard and the inside still wet, cover your tin with a tin foil hat to keep the outside from becoming over baked.
- Allow to cool at least 10 minutes before transferring it to a cooling rack.
Helpful Supplies:
