Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract and lemon zest.
- Step 3: In a small bowl, gently combine the blueberries and buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the blueberry mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 4: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Step 5: While the loaf cools, prepare the lemon glaze: Whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle glaze over the cooled loaf.
Notes
- Store the loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, reheat slices briefly in the microwave or toaster oven.
- Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra delicious touch.
- To prevent the blueberries from sinking to the bottom, toss them lightly with a tablespoon of flour before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American