A delightful treat that combines the sweetness of fresh blueberries with the zesty brightness of lemon.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest (from about 1 lemon)
1/2 cup buttermilk (or milk with a teaspoon of vinegar added)
1 1/2 cups fresh blueberries (washed and dried)
Instructions
Preheat your oven: Set your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream butter and sugar: In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Incorporate lemon: Stir in the lemon juice and lemon zest, mixing until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
Fold in blueberries: Gently fold the fresh blueberries into the batter, ensuring they’re evenly distributed without breaking them apart.
Pour into the pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
Bake: Place the loaf in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
