A delightful breakfast loaf combining the tang of lemon with the sweetness of blueberries.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, cream together the butter, lemon zest, and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
Crack the egg into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Toss the blueberries with a tablespoon of flour to coat, then fold them into the batter.
Coating the blueberries prevents them from sinking.
Grease a 9-inch loaf pan and pour the batter into it, spreading evenly.
Use parchment paper for easier removal.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 40-minute mark to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooling ensures the loaf sets properly for clean slices.
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