Ingredients:
– 1 1/2 cups all-purpose flour
– 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
– 1 tablespoon lemon zest
– 1/4 cup fresh lemon juice
– 1/2 cup milk
– 1 cup fresh or frozen blueberries
Directions:
1. First things first, set your oven to 350°F (175°C). Take a moment to grease that 9×5 inch loaf pan—no one likes a sticky situation!
2. In a trusty bowl, whisk the flour, baking powder, baking soda, and salt together. Consider this your dry team.
3. Grab another bowl for the wet team. Cream the softened butter and sugar until they look light and fluffy, like a cloud you want to float on.
4. Into this cloud, beat in the eggs, vanilla, lemon zest, and lemon juice. It’s starting to smell wonderful, isn’t it?
5. Now, let’s marry the two teams. Add the dry ingredients to the wet mixture, alternating with the milk. Mix just until you see a lovely batter—no need to overdo it.
6. Time for the blueberries! Gently fold them in. Handle with care; you don’t want to squish them!
7. Pour that glorious batter into your prepared pan. Smooth the top and admire your handiwork.
8. Bake for 55-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, you’re golden.
9. Once out of the oven, let your bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Patience is key, but it’ll be worth it!
