No mixer is needed. Stir everything by hand. By combining milk and lemon juice, you are essentially making buttermilk so you can use real buttermilk in place of the milk mixture if you like. For easier lifting, you can line the greased loaf pan with a parchment paper sling across the wide side. - Jenny Jones
- 1 2/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- zest of one large lemon
- 3/4 cup + 1 Tablespoon sugar
- 2 eggs
- 3 Tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/2 cup whole milk plus 2 teaspoons lemon juice
- 1 cup fresh blueberries plus 2 Tablespoons flour
- Glaze (optional):
- 1/2 cup powdered sugar + about 1 Tbsp. lemon juice
- Preheat oven to 350° F.
- Zest the lemon and squeeze juice - do this first.
- Stir 2 tsp. lemon juice into milk and let stand at least 5 minutes while you prep.
- Grease a loaf pan. Mine is 4 1/2 x 8 1/2 inches.
- Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl.
- Combine sugar, eggs, oil, vanilla, and milk/lemon in a medium bowl - whisk by hand.
- Fold the liquid mixture into the flour mixture until barely combined. Do not over-mix.
- Toss the blueberries with 2 tablespoons of flour (I use a plastic produce bag) and fold berries with the extra flour into the batter.
- Spread batter evenly into loaf pan and bake for 1 hour.
- Let cool in the pan for 5 minutes.
- For glaze, combine powdered sugar & lemon juice.
- Remove loaf to a plate and spoon or brush the warm loaf with glaze. I brush glaze on the sides too.
Note: For more on this recipe in my blog, click here.