Whole Wheat Blueberry Lemon Loaf
Source: BC Blueberries


1 – 1/2 cups all purpose whole wheat flour

1 – 1/2 tsp baking powder

1 – 1/2 tsp baking soda

1/4 tsp salt

1 – 3/4 cups BC Blueberries, fresh or frozen, divided in half (mix 1 tbsp. of the flour mixture in with the blueberries)

3/4 cup brown sugar, lightly packed

1/2 cup unsalted butter (room temperature)

2 large eggs (room temperature)

1/2 cup plain 3% yogurt

1 tbsp lemon zest (approximately the zest from 1 large lemon)

2 tbsp lemon juice – fresh


– pre-heat oven to 350°F / 160°C, butter a 9″ x 5″ x 2.5″ non-stick loaf pan

– combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside

– mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, add 1/2 tsp of lemon juice so the flour adheres to them.) * This is to stop the blueberries from sinking to bottom of loaf *

– in a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute

– beat the eggs in one at a time

– on low speed, alternately mix in the flour mixture, yogurt, lemon zest and juice in three intervals

– gently fold in half the amount of blueberries

– pour into the greased loaf pan. Top with remaining blueberries

– bake in the middle rack of a pre-heated 350°F / 160°C oven for 45-55 minutes or until cake tester comes out clean

– cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack


Yields: 1 loaf