Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup oil
- 5 ounces evaporated milk
- 1 teaspoon pure lemon extract
- Zest of one large or two small lemons
- 1 cup fresh frozen or canned blueberries
- ½ cup (57g) powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F and spray an 8.5” by 4.5” loaf pan with nonstick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a measuring cup or small bowl, whisk eggs, oil, evaporated milk, lemon extract, and lemon zest. Combine wet and dry ingredients, stirring until a batter forms. Gently fold in blueberries.
- Pour the batter into the prepared loaf pan and bake for 35-45 minutes or until a toothpick comes out mostly clean from the center.
- Allow the bread to cool before preparing the frosting by whisking powdered sugar with lemon juice to desired consistency. Drizzle over the bread; frosting is optional.
Notes
For a delicious variation, add a handful of chopped nuts or seeds to the batter for extra crunch.
Use fresh blueberries for the best flavor, but frozen work well if fresh are unavailable.
Store any leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.