– 1½ cups all-purpose flour, plus 1 tablespoon extra
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/3 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– ½ cup milk
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.
5. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
6. Toss blueberries in 1 tablespoon of flour. (This step prevents blueberries from dropping downwards to bottom of loaf during baking step.) Gently fold in the coated blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Lemon Glaze:
Ingredients:
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