1. Preheat the oven to 350* F. Line a loaf pan with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, reserving ½ tablespoon for later use, baking powder, and baking soda. Set aside.
3. Using a stand mixer or hand mixer, mix together the butter, sugar, and salt until fluffy, about 5 minutes. On low speed, add the eggs one at a time until combined, and then add the vanilla extract, lemon zest, and lemon juice.
4. Add in the dry ingredients and siggi’s, alternating until the batter is well combined.
5. Toss blueberries with the remaining flour to coat and fold berries into the batter gently.
6. Pour the batter into the prepared loaf pan and bake for about 40-50 minutes, or until a toothpick or cake tester comes out clean. Cool in the pan for 10 minutes, then remove to cool completely.
- 5 g Protein
- 10 g Total Fat
- 6 g Saturated Fat
- 30 mg Cholesterol
- 180 mg Sodium
- 33 g Total Carbohydrates
- 18 g Sugars
Shop Ingredients
Nutritional Information
- 5 g Protein
- 10 g Total Fat
- 6 g Saturated Fat
- 30 mg Cholesterol
- 180 mg Sodium
- 33 g Total Carbohydrates
- 18 g Sugars
Directions
1. Preheat the oven to 350* F. Line a loaf pan with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, reserving ½ tablespoon for later use, baking powder, and baking soda. Set aside.
3. Using a stand mixer or hand mixer, mix together the butter, sugar, and salt until fluffy, about 5 minutes. On low speed, add the eggs one at a time until combined, and then add the vanilla extract, lemon zest, and lemon juice.
4. Add in the dry ingredients and siggi’s, alternating until the batter is well combined.
5. Toss blueberries with the remaining flour to coat and fold berries into the batter gently.
6. Pour the batter into the prepared loaf pan and bake for about 40-50 minutes, or until a toothpick or cake tester comes out clean. Cool in the pan for 10 minutes, then remove to cool completely.