1 1/3 cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
pinch of salt
90 grams butter (at room temperature)
¾ cup granulated sugar
2 large eggs (#7)
¾ cup buttermilk, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries
loaf tin (22cm), greased and lined with baking paper
Preheat the oven to 175° C.
Put the flour, baking powder, baking soda and salt in a bowl and whisk together.
Beat the butter and sugar together until light and fluffy, (3-4 minutes). Add the eggs one at a time mixing until fully incorporated. Add the buttermilk, lemon zest and vanilla extract, mixing until well combined.
Add 1/3 of the dry ingredients, mixing until completely incorporated before adding the next third, and then the remaining third. Add the blueberries and gently fold them into the batter using a large metal spoon.
Pour the batter into the loaf tin and smooth the top. Bake for 1 hour until golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 20 minutes then remove and cool completely on a wire rack.
Enjoy dusted with icing sugar and dollops of Greek yoghurt or lemon curd.