1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 teaspoons lemon zest (from about 1 lemon) 1/4 cup fresh lemon juice (from about 1 lemon) 1/2 cup buttermilk or whole milk 1 cup fresh blueberries (or frozen, not thawed)
METHOD
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, vanilla, and lemon: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the blueberries: Gently fold in the blueberries, being careful not to break them.
7. Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top.
8. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the loaf loosely with aluminum foil during the last 15 minutes of baking.
9. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
