Luscious Blueberry Lemon Loaf

Photo: Alison Bermack

Ingredients

1/2 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1 3/4 cups bread flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup milk

3 tablespoons lemon juice

1 tablespoon lemon zest

1 1/2 cups whole blueberries (frozen)

4 teaspoons raw Demerara cane sugar

Preparation

Pre-heat the oven to 350 degrees.

Using an electric mixer, beat together butter and sugar until creamy. Add the eggs and vanilla and beat well. In a separate bowl, combine the flour, salt, baking powder and baking soda.

Add the dry ingredients to the wet and mix well. Gradually add the milk, lemon zest and lemon juice until well combined. Fold the blueberries gently into the batter and spoon into well greased mini loaf pans. Sprinkle the top of the loaves with the Demerara sugar and bake in the oven for approximately 40 minutes, or until a toothpick comes out clear.