Ingredients:

  • 2 cups (300g) Fresh or frozen blueberries
  • 1 tablespoon All-purpose flour (for coating berries)
  • 1/2 cup (113g) Unsalted butter, softened
  • 3/4 cup (150g) Granulated sugar
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • Zest of 1 medium Lemon
  • 1/2 cup (120ml) Whole milk or buttermilk, room temperature
  • 2 cups (250g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Coarse sanding sugar or turbinado sugar (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
  2. In a small bowl, gently toss the blueberries with 1 tablespoon of flour to coat them.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy (about 3-4 minutes with a mixer).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  5. In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk (start and end with dry). Mix just until barely combined; do not overmix.
  7. Gently fold the coated blueberries into the batter using a rubber spatula.
  8. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with coarse sugar, if using.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.