Blueberry-Lemon Snack Loaf

• 1 3/4 cupsall-purpose flour
• 1/3 cupgranulated sugar
• 2 tspbaking powder
• 2eggs
• 3/4 cupmilk or unsweetened plant milk
• 1/3 cupneutral oil
• 2lemons, zested; 2 tbsp juice reserved
• 1 cupblueberries, fresh or frozen

All amounts are draft estimates. Metric conversions and household measures have not been standardized or tested.

Draft method — testing pending

1. 1

   Step 1. Heat the oven to 350°F / 175°C and line a 9 x 5 inch / 23 x 13 cm loaf tin.

2. 2

   Step 2. Whisk the flour, sugar, and baking powder together in a large bowl.

3. 3

   Step 3. In a second bowl whisk the eggs, milk, oil, lemon zest, and juice.

4. 4

   Step 4. Fold the wet into the dry until just combined — a few streaks of flour are fine. Overmixing makes the loaf tough.

5. 5

   Step 5. Toss the blueberries in a spoonful of flour, fold them through, and scrape into the tin.

6. 6

   Step 6. Bake for 42 to 48 minutes until a skewer comes out clean. Cool in the tin for 15 minutes before turning out.

Substitutions proposed for testing

• Frozen blueberries

  Not tested. Handling and baking time still need verification.

• Orange instead of lemon

  Not tested. Acidity, sweetness, and liquid balance must be developed separately.