Ingredients:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon juice (freshly squeezed)
• Zest of 1 lemon
• ½ cup buttermilk
• 1 cup fresh blueberries (or frozen, do not thaw)
• Optional: Powdered sugar for dusting
Instructions:
1. Prepare the Oven and Pan:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
1. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer or whisk.
4. Add Wet Ingredients:
1. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
5. Combine Wet and Dry Ingredients:
1. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in Blueberries:
1. Gently fold in the blueberries, being careful not to overmix, as the berries can break and color the batter.
7. Bake the Loaf:
1. Pour the batter into the prepared loaf pan and spread it evenly.
2. Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
1. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. Optional: Dust with powdered sugar before serving for an added touch of sweetness.
This Lemon Blueberry Loaf is a perfect combination of tangy and sweet, with the tartness of lemon balancing the natural sweetness of the blueberries. It’s ideal for any occasion and makes a wonderful addition to your breakfast or tea time!