Recipe: Quick & Easy Blueberry Loaf in 40 mins (or less)

Craving for a slice of baked blueberry goodness? I adapted this quick and easy blueberry loaf recipe from my mom! I’m convinced this is the best way to use up the fresh blueberries that’s been sitting in your fridge and it requires only 40 minutes or less. Most of all, you should already have most of these ingredients in your pantry! You can use this recipe to make muffins too (double up if you want to make 12). Either way, they come out delicious, moist and fluffy.

Quick & Easy Blueberry LOAF

yields 6 muffins or 3 mini loaves

INGREDIENTS

1 large egg
½ cup milk
½ cup oil
1½ cup cake flour (or allpurpose flour)
½ cup sugar
2 tsp baking powder
1 tsp vanilla extract
1 tbsp lemon zest
¼ tsp salt
1 cup blueberries
1 tbsp raw or granulated sugar (optional)

RECIPE PREPARATION

Preheat oven to 400°. Lightly grease your mini loaf pan with oil, butter, or cooking spray (skip if you’re using paper).
Combine dry ingredients: Whisk 1½ cup cake flour, ½ cup sugar, 2 tsp baking powder and ¼ tsp salt in a medium bowl to combine.
Combine wet ingredients: Whisk in a large bowl 1 large egg, ½ cup milk, and ½ cup oil together until pale yellow. Whisk in 1 tsp vanilla extract and 1 tbsp lemon zest.
Incorporate together: Add dry ingredients to your large bowl and whisk to combine.
Gently fold in blueberries then transfer batter into prepared pan. Optional: sprinkle evenly with 1 tbsp raw or granulated sugar.
Bake loaves until a toothpick inserted into the centre comes out clean; mini loaves will take about 25-30 minutes, muffins will take about 20-25 minutes.
Cool in pan for 15 minutes, then remove from pan. Enjoy warm or room temperature (with butter!)