Ingredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
Zest of 1 large lemon
Juice of ½ lemon (about 2 tablespoons)
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¾ cup whole milk or unsweetened plant-based milk
1 ½ cups fresh blueberries
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a 9×5-inch loaf pan
In a bowl, cream softened butter and sugar until light and fluffy
Add 1 cup flour, baking powder, and salt to a separate bowl and mix well
Add eggs one at a time, mixing well after each
Stir in lemon zest and vanilla extract
Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients
Toss blueberries with 1 tablespoon flour
Fold flour-coated blueberries gently into batter
Pour batter into prepared pan
Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean
Let cool in pan for 10 minutes before transferring to a wire rack
Mix 2 tablespoons confectioners” sugar with ½ teaspoon orange zest for a simple glaze
Sift glaze over cooled loaf before slicing
Notes
Use a microplane grater for fine lemon zest
Let butter soften to room temperature before creaming for better aeration
Room temperature eggs blend more smoothly into the batter
Coating blueberries in flour prevents them from sinking during baking
Fresh lemon juice provides optimal flavor
For a vegan version, use plant-based milk and substitute butter with coconut oil
- Prep Time: 20
- Cook Time: 60
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg