Ingredients:

  • 1 ¾ cups All-Purpose Flour (Sifted)
  • 1 cup Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • ½ cup Buttermilk (or whole milk + 1 tsp vinegar)
  • 2 tablespoons Lemon Zest (from 2 large lemons)
  • 2 tablespoons Freshly Squeezed Lemon Juice
  • 1 ½ cups Fresh or Frozen Blueberries
  • 1 tablespoon Flour (for coating berries)
  • 1 cup Powdered (Icing) Sugar, Sifted (For Glaze)
  • 3 – 4 tablespoons Freshly Squeezed Lemon Juice (For Glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan, line it with a parchment paper sling, and grease the paper.
  2. In a small bowl, gently toss the blueberries with 1 tablespoon of flour to coat them completely. Set aside.
  3. Combine the dry ingredients: Whisk together the 1 ¾ cups flour, baking powder, salt, and granulated sugar in a large bowl. Set aside.
  4. In a separate large bowl (or stand mixer), beat the softened butter and lemon zest on medium speed for 2–3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Reduce the mixer speed to low. Gradually add the buttermilk, vanilla extract, and 2 tablespoons of lemon juice until just combined.
  6. Add the dry ingredient mixture to the wet mixture. Mix on the lowest speed only until just combined and a few streaks of flour remain. Do not overmix. Gently fold in the floured blueberries using a rubber spatula, performing only 5–6 gentle turns.
  7. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a wooden skewer inserted into the center (avoiding the blueberries) comes out clean. If the top is browning too quickly, loosely tent the pan with foil after 20 minutes.
  8. Remove the loaf from the oven. Let it cool in the pan for 15 minutes before using the parchment sling to lift it onto a wire rack. Allow it to cool completely (at least 30 minutes) before glazing.
  9. To make the glaze: Sift the powdered sugar into a small bowl. Gradually whisk in 3–4 tablespoons of fresh lemon juice until a thick, but pourable, consistency is reached.
  10. Drizzle the glaze generously over the cooled loaf. Let the glaze set for 10 minutes before slicing and serving.