- 1 1/2 cups flour, plus 1 tablespoon, divided
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Juice and zest of 1 lemon
- 1 1/2 cups blueberries
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
Pre-heat the oven to 350°F and spray a 9-inch x 5-inch x 3-inch loaf pan with nonstick cooking spray.
In a small bowl, whisk together the 1 1/2 cups flour, baking powder, salt and lemon zest. In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour.
With an electric mixer, beat the butter until smooth. Add the sugar and beat for 2-3 minutes, until light and fluffy. Add the eggs one at a time, scraping bowl as necessary. Beat in the vanilla and lemon juice. With the mixer on low, alternately add the flour mixture in three additions and the milk in two additions, starting and ending with the flour. Fold in the blueberries by hand. Transfer the batter into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in center comes out clean. This bread freezes well, wrapped tightly.