Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 cup milk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350Β°F (175Β°C). Grease and flour a 9Γ5 inch loaf pan.
- In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated. Gently fold in the blueberries.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 250 kcal
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