Scale

1½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

½ cup milk

1 tbsp lemon zest

1 tbsp lemon juice

1 cup fresh or frozen blueberries (tossed in a little flour)

Optional Glaze:

½ cup powdered sugar

1–2 tbsp lemon juice

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light. Add eggs one at a time, mixing well.

Stir in lemon zest, juice, and milk.

Gradually add dry ingredients until just combined. Gently fold in blueberries.

Pour into the pan and smooth the top.

Bake for 50–60 minutes or until a toothpick comes out clean.

Cool completely before adding glaze (optional).