This article was written for yooou! by our summer intern 17 year old, AS.

Blueberry Lemon Loaf

Ready in 1 ½ hours. Serves 8 people.

Ingredients

• 1 cup granulated sugar
• ½ cup salted butter
• 2 eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ tsp salt
• 1 ½ cups all purpose flour (plus 1-2 tbsp)
• 1 tsp baking powder
• ½ cup whole milk
• 1 cup blueberries

Preparation

1. Preheat the oven to 350°
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a separate small bowl, mix blueberries with 1-2 tbsp of flour until the blueberries are completely coated. Set aside. 
4. In a stand mixer, cream together the butter and sugar until light and fluffy, about 3-4 mins. 
5. Beat in eggs, lemon juice, and lemon zest. Gradually add the dry mixture in. Slowly add in the milk, once batter comes together scrape down the sides of the bowl. Fold in the blueberries.
6. Pour the batter into a greased, or parchment lined pan. Bake for 55-65 minutes. The top of the loaf should be cracked, raised, golden brown in color, and firm to the touch. 
7. Let cool, slice, and enjoy!!

Tips

• Make sure to coat the blueberries in flour to prevent them from sinking in the batter while baking. 
• Lining the pan with parchment paper allows for easier cleanup and removal from the pan.

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