Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla, lemon juice, and zest.
- Gradually mix dry ingredients with wet, alternating with buttermilk.
- Fold in blueberries gently.
- Pour batter into the pan and tap to remove air bubbles.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- For best results, don’t thaw frozen blueberries before using.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg