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One Bowl Blueberry Loaf

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The other morning I was having a friend over for coffee and contemplating baking something.  I was going to turn to a recipe that I had used before, but decided to try a new recipe I found in my One Bowl Baking magazine. Between my fridge and pantry I had everything I needed (yes, even the self rising flour) and it took 10 minutes and into the oven it went.  I adapted the recipe slightly as I do with most recipes, decreasing the amount of sugar and adding a little lemon which compliments the blueberries.

Simple and awesome!

One-Bowl Blueberry Muffin Bread
Lightly Adapted from Bake From Scratch
Makes 1 loaf


  • 2 ½ cups self-rising flour
  • ¾ cup granulated sugar
  • 1 cup milk (I used 1%)
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 ½ cups fresh blueberries (frozen would probably work as well)
  • 1 tsp lemon zest
  • 1 tsp lemon juice

  1. Preheat oven to 350 F.
  2. Butter and flour a 8” x 5” loaf pan.
  3. In a medium bowl, stir together flour and granulated sugar.  Add milk, egg, oil, lemon zest, and lemon juice, stirring until just combined.  Pour half the batter in the loaf pan and top with half of the blueberries. Top with remaining batter and then the remaining blueberries. Sprinkle the last two tbsp of sugar on top.
  4. Bake until toothpick in center comes out clean, about 50-55 minutes, testing first at 50 mins.
  5. Let cool in pan on top of a wire rack for 10 mins.  Remove from pan, and let cool completely on a wire rack.