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:
- Take out the cream cheese and eggs to warm slightly. Preheat oven to 350˚F. Butter a loaf pan.
- 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.
- 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.
- 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)!
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