Moist Blueberry Loaf

Moist Blueberry Loaf

Ingredients

(cups + grams)

Dry Mix

 • 2 cups all-purpose flour (250g)

 • 1 cup sugar (200g)

 • 2 tsp baking powder

 • ¼ tsp baking soda

 • ¼ tsp salt

Wet Mix

 • ½ cup melted butter or oil (115g butter / 120ml oil)

 • 1 cup milk or buttermilk (240ml)

 • 2 large eggs

 • 1 tbsp lemon juice or vinegar

 • 1 tsp vanilla

 • Zest of 1 lemon (optional but amazing with blueberries)

Blueberries

 • 1–1½ cups fresh or frozen blueberries (150–200g)

 • 1 tbsp flour (for coating)

Instructions

Mix the flour, sugar, baking powder, baking soda, and salt in a bowl.

In another bowl whisk the melted butter (or oil), milk, eggs, vanilla, lemon juice, and lemon zest until smooth.

Coat the blueberries with 1 tablespoon of flour (this prevents sinking).

Pour the wet ingredients into the dry and fold gently until just combined—don’t overmix.

Fold in the floured blueberries carefully.

Pour the batter into a lined loaf pan and smooth the top.

Bake at 170°C (338°F) for 45–60 minutes, or until a toothpick comes out clean.

Allow to cool completely before slicing for the best texture.