Ingredients:

  • 2 cups All-Purpose Flour (plus 1 Tbsp for berries)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt (Fine Sea Salt)
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 1/4 cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp Lemon Zest (from 2 lemons)
  • 1 tsp Vanilla Extract
  • 1/2 cup Buttermilk (full-fat is best)
  • 1 1/2 cups Fresh or Frozen Blueberries
  • 1 1/2 cups Confectioners' Sugar (Icing Sugar), sifted (for glaze)
  • 3 Tbsp Buttermilk (for glaze)
  • 1 tsp Lemon Juice (freshly squeezed, for glaze)

Instructions:

  1. Preparation: Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, allowing an overhang for lifting the loaf.
  2. Coat the Berries: Toss the blueberries with 1 tablespoon of reserved flour in a small bowl. This prevents them from sinking during baking. In a separate bowl, sift together the remaining flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is visibly lighter in color and fluffy (about 3–5 minutes).
  4. Add Eggs and Flavor: Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl, then mix in the lemon zest and vanilla extract.
  5. Mix Batter: Reduce the mixer speed to low. Gradually add the dry flour mixture and the buttermilk alternately, starting and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Fold and Bake: Gently fold in the coated blueberries using a rubber spatula. Transfer the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool: Let the loaf cool in the pan for 15 minutes before using the parchment sling to transfer it to a wire rack. Cool completely before glazing.
  8. Prepare Glaze: Sift the confectioners’ sugar into a small bowl. Whisk in the 3 tablespoons of buttermilk and 1 teaspoon of lemon juice until smooth. Adjust consistency if needed.
  9. Glaze and Serve: Drizzle or spread the glaze generously over the fully cool loaf. Allow the glaze to set for 15 minutes before slicing and serving.