1/3 cup soft unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
Preparation
Preheat the oven to 175°C (350°F). Grease a 9″ x 5″ loaf pan and flour it lightly.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, whisk together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest and juice, until well blended.
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
Toss the blueberries with 1 tablespoon of flour. (This step prevents the berries from sinking to the bottom of the bread during baking.) Gently fold in the coated blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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