Lemon and Blueberry Loaf

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Recently, I’ve got my hands on a bottle of plain kefir. I have never tried kefir before, so I tasted my first sample of this drink a couple days ago. It tasted just like a watered-down plain yogurt drink. In addition, summer is berry season! Blueberries have been on sale for quite a while now, so I have decided to bake a blueberry lemon loaf. This was sort of an experiment, but it turned out to be quite tasty nonetheless! This loaf has a hint of cheesecake flavor. It is dense and moist on the inside, and the shredded coconut on the top adds a crunchy texture!

This recipe yields 1 loaf (about 12 slices), and ready to be served in one and a half hours!

Things you’ll need…

Dry Ingredients

  • 1 1/2 cups of All Purpose Flour
  • 3/4 cups Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Wet Ingredients

  • 2 Eggs
  • 1 cup Plain Kefir (I added an additional 1/4 cup Milk to thin out batter)
  • 1/2 cup Melted Butter
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Pure Vanilla Extract


  • 1 cup Fresh Blueberries
  • Zest of 1 lemon
  • Sprinkle of Desiccated Coconut


  1. Preheat oven to 350F and oil or line loaf pan, then set aside
  2. In a large bowl, whisk all dry ingredients along with the lemon zest
  3. In a medium bowl, whisk together all wet ingredients until well incorporated (NOTE: the batter may curdle due to the presence of lemon juice and dairy)
  4. Use a strainer to pour the wet mixture into the dry ingredients, then mix until combined (NOTE: if mixture is too thick, add milk or water little by little to thin out the batter until it flows thick but smoothly)
  5. Gently fold in the blueberries into the mixture
  6. Pour the mixture into the prepared loaf pan, then sprinkle desiccated coconut on top of a bit of crunch
  7. Bake the loaf for 55-60 minutes, or until a toothpick comes out clean
  8. Let loaf cool for 15 minutes, then enjoy a slice of this super moist cake!

Please let me know your comments and suggestions about how this sweet lemony loaf turned out!



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