Ingredients
⅓cupunsalted butter
1cupsugar
4tbsplemon juice
2tsplemon zest
1tspvanilla extract
2large eggs
1½cupsflour
1tspbaking powder
½tspsalt
½cupwhole milk
1cupfresh blueberries
1tbspcornstarch
Preparation
Preheat the oven to 350 degrees F and butter and flour an 8×4-inch loaf pan.
In a stand mixer, cream butter and sugar for about 2 to 3 minutes until light and fluffy. Add the lemon juice, lemon zest, vanilla, and eggs until fully combined.
In a separate bowl, sift together the flour, baking powder, and salt before adding it into the stand mixer at low speed. Alternate with the milk until just combined.
Toss the blueberries in the cornstarch, then stir them in by hand until just combined and pour into the pan.
Bake for 60 minutes until a toothpick comes out clean.
Serve and enjoy!
