snowy mountain

Lemon Blueberry Loaf

Blueberries and lemons were made for each other. I had bought some cream cheese to make Cheesecake Brownies and had some leftover, so this loaf also benefitted from that. If you don’t have cream cheese, I think sour cream would be a good replacement (though it’s a bit more liquid-y, so you might have to add a little extra flour–if you experiment, let me know!). I like the spelt flour in the recipe to give the flavor more depth. And finally, if this lemon blueberry loaf isn’t ~adventurous~ enough for ya, check out my Lemon Blueberry Cake made with dates and apple sauce.

Total time (including baking): 1 hour 10 minutes. Makes 1 loaf.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 3 tbsp tahini, nut butter, or oil
  • 4 oz cream cheese
  • ⅔ cup sugar
  • 2 eggs
  • Dash vanilla
  • Zest of 2 lemons
  • Squeeze lemon juice
  • ½ cup milk
  • 1 cup all purpose flour
  • 1 cup spelt flour
  • 1 ½ tsp baking soda
  • 6 oz blueberries, dry or tossed in flour

Instructions:

  1. Take out the cream cheese and eggs to warm slightly. Preheat oven to 350˚F. Butter a loaf pan.
  2. In a mixing bowl, combine 3 tbsp tahini, 4 oz cream cheese, and ⅔ cup sugar. Add the 2 eggs, vanilla, squeeze of lemon juice, and lemon zest, and mix well.
  3. Measure the flours (1 cup all purpose, 1 cup spelt) and 1 ½ tsp baking soda in a measuring cup. Add the ½ cup milk to the mix, followed by the flour mixture and blueberries. Mix all until just combined.
  4. Bake at 350˚F for ~50 minutes until browned on top and bouncy to touch. Let cool completely before cutting. Optional to add some lemon glaze (lemon juice and confectioner’s sugar)!

Greetings from our kitchen!

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