I checked my freezer the other day, and two big boxes of frozen blueberry have been sitting in there for quite some time already. This bread is a good way to use these lovely antioxidants.
I love to add a little nice citrus flavour by putting in some lemon zest. It’s also recommend to brush on a hot lemony glaze when the bread comes out of the oven. It makes the cake even more moist.
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, soften
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 1/2 cups fresh or frozen blueberries (lightly coated with flour)
Preheat oven to 350F. Grease a loaf pan, line the pan bottom with parchment paper. Set aside.
In a large bowl, sift together the flour, baking powder and salt. Set aside.
With an electric mixer, beat the butter until creamy and smooth. Gradually add sugar, beating continuously until light and fluffy, around 5 minutes.
Add eggs, one at a time, mixing well after each addition.
Beat in vanilla and lemon zest.
With the mixer on low, add the flour mixture, in 3 additions, and milk, in two additions, alternately, starting and ending with the flour. Mix only until combined. Do not overmix.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature.