Blueberry Buttermilk Loaf

Lemon and blueberry is a delicious combination and this loaf from Martin Shanahan will be a winner on the table at afternoon tea time...

Loaf

1 1/3 cups plain flour

1 teaspoon baking powder

¼ teaspoon baking soda

pinch of salt

90 grams butter (at room temperature)

¾ cup granulated sugar

2 large eggs (#7)

¾ cup buttermilk, at room temperature

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

1 cup fresh blueberries

loaf tin (22cm), greased and lined with baking paper

Preheat the oven to 175° C.

Put the flour, baking powder, baking soda and salt in a bowl and whisk together.

Beat the butter and sugar together until light and fluffy, (3-4 minutes). Add the eggs one at a time mixing until fully incorporated. Add the buttermilk, lemon zest and vanilla extract, mixing until well combined.

Add 1/3 of the dry ingredients, mixing until completely incorporated before adding the next third, and then the remaining third. Add the blueberries and gently fold them into the batter using a large metal spoon.

Pour the batter into the loaf tin and smooth the top. Bake for 1 hour until golden and a skewer inserted into the centre comes out clean.

Cool in the tin for 20 minutes then remove and cool completely on a wire rack.

Enjoy dusted with icing sugar and dollops of Greek yoghurt or lemon curd.