1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
75g unsalted butter, melted
1 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest *
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Preheat oven to 325; butter the bottom and sides of a 9"x 5" loaf pan with butter.
In a bowl, whisk the flour, baking powder and salt.
In another bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
Add flour mixture and milk slowly, alternating both (flour, then milk, then flour, then milk). Mix just until there’s no more flour visible.
Wash the blueberries. Toss the blueberries with a tablespoon of flour. (The flour coating will help prevent the blueberries from sinking while baking)
Add the berries to the batter and gently but quickly stir to combine.
Pour the batter into the prepared loaf pan.
Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.
Cool the loaf in the pan for 15 minutes before carefully loosening the sides with a knife. Turn the loaf out onto a rack to cool completely.