Ingredients:

  • 2 cups (250g) all-purpose flour, plus 1 tablespoon (8g) for tossing blueberries
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon baking soda (2.5g)
  • 1/4 teaspoon salt (1.5g)
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) plain yogurt
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 1/2 cups (180g) fresh blueberries
  • 1 cup (120g) powdered sugar (optional, for glaze)
  • 2-3 tablespoons lemon juice, freshly squeezed (optional, for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a separate large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in lemon zest.
  5. In a small bowl, whisk together buttermilk, yogurt, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the blueberries that have been tossed with 1 tablespoon of flour (this prevents them from sinking).
  8. Pour batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  11. Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread (optional).
  12. Slice and serve.