Set the oven temperature to 175°C. Use flour to grease a 9 x 5 loaf pan.
2. Combine the flour, baking powder, and salt in a mixing dish. Set aside.
3. Combine the softened butter and granulated sugar in a separate large bowl and whisk until the mixture becomes light and fluffy.
4. Beat the eggs until thoroughly combined, one at a time, then add the lemon zest and juice.
5. Alternately add milk and flour mixture to wet ingredients gradually. Mix the flour mixture well from start to finish.
6. Add 1 tablespoon flour to the blueberries and stir. (This keeps the berries from baking all the way to the bottom of the bread.) Coat the blueberries gently, taking careful not to overmix.
7. Transfer batter into loaf pan and use spatula to level the top.
8. Use a toothpick to insert the center; bake for 50 to 55 minutes, or until it comes out clean.
9. Taking the bread out of the oven and allowing it to cool in the pan for ten minutes before putting it to a wire rack.
Have fun!
2. Combine the flour, baking powder, and salt in a mixing dish. Set aside.
3. Combine the softened butter and granulated sugar in a separate large bowl and whisk until the mixture becomes light and fluffy.
4. Beat the eggs until thoroughly combined, one at a time, then add the lemon zest and juice.
5. Alternately add milk and flour mixture to wet ingredients gradually. Mix the flour mixture well from start to finish.
6. Add 1 tablespoon flour to the blueberries and stir. (This keeps the berries from baking all the way to the bottom of the bread.) Coat the blueberries gently, taking careful not to overmix.
7. Transfer batter into loaf pan and use spatula to level the top.
8. Use a toothpick to insert the center; bake for 50 to 55 minutes, or until it comes out clean.
9. Taking the bread out of the oven and allowing it to cool in the pan for ten minutes before putting it to a wire rack.
Have fun!