Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- 3/4 cup unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for tossing blueberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, mix 2 cups flour, baking powder, and salt.
- In another bowl, whisk together melted butter, granulated sugar, and lemon zest until well combined.
- Beat in eggs, one at a time, then stir in vanilla extract.
- Gradually mix in dry ingredients, alternating with milk and lemon juice, starting and ending with dry ingredients.
- Toss blueberries with 2 tablespoons of flour and gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
-
- Tossing blueberries in flour prevents them from sinking to the bottom of the bread.
- Ensure all ingredients are at room temperature to achieve the best texture.
- For a more pronounced lemon flavor, add a glaze made from powdered sugar and lemon juice over the cooled bread.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 1 slice
- Calories: Estimate based on ingredients
- Sugar: Present from blueberries and added sugar
- Carbohydrates: From flour and sugar
- Protein: From eggs and milk
- Cholesterol: From eggs and butter
