LEMON BLUEBERRY LOAF:

WHAT YOU NEED:

1 & 1/2 cups all-purpose flour + 1 tbsps of flour

1 teaspoon baking powder

1/2 teaspoon salt

1 & 1/2 cups whole fresh blueberries

1 cup white sugar

1/2 cup butter unsalted, room temp

2 large eggs, room temp

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup whole milk

Preheat your oven to 350F and line a loaf pan with parchment paper

WHAT YOU DO:

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a small bowl, mix the blueberries with 1-2 tbsps of flour until the blueberries are coated. Set aside.

In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.

Beat in the eggs, lemon juice & zest.

Gradually add the dry mixture in.

Slowly add in the milk and once the batter comes together, scrape the sides of the bowl.

Fold in the blueberries.

Pour the batter into the prepared pan and bake for

50-55 minutes, until knife comes out clean.