Ingredients
LOAF
| 1/2 cup | (125 ml) | Canadian unsalted butter, softened |
| 3/4 cup | (150 g) | granulated sugar |
| 2 | large eggs | |
| 1 tsp | (5 ml) | vanilla extract |
| 1 cup | (250 ml) | Canadian buttermilk |
| 2 tbsp | (30 ml) | Canadian 35% whipping cream |
| 1 1/2 cups | (222 g) | fresh blueberries |
| 1 3/4 cups | (218 g) | all-purpose flour, divided |
| 1 tsp | (5 g ) | baking powder |
| 1/2 tsp | (2.5 g) | baking soda |
| 1/4 tsp | (1.5 g) | salt |
LEMON GLAZE
| 1/2 cup | (60 g) | icing sugar |
| 2 tbsp | (30 ml) | fresh lemon juice |
| 1 | lemon zest (reserve desired amount for garnish) |
GARNISH
| lemon zest |
Directions
INGREDIENTS
- Loaf: Preheat the oven to 350°F (175°C).
- In a large bowl, beat the butter and sugar until fluffy. Add the eggs, incorporating one at a time while mixing. Stir in the vanilla extract, buttermilk and whipping cream until combined. Set aside.
- Rinse the blueberries, and while still damp, toss them with 2 tablespoons of flour to coat.
- In a separate bowl, whisk together the remaining flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into a greased loaf pan* and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack for 45 minutes.
- Lemon Glaze: In a small bowl, whisk together the icing sugar, lemon juice and lemon zest until smooth.
- Drizzle the glaze over the cooled loaf.
- Garnish: Top with additional lemon zest.