Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large (100g) eggs, room temperature
  • 1/2 cup (120g) full-fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (6g) lemon zest
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour until lightly coated.
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the melted butter, eggs, sour cream, vanilla extract, and lemon zest until smooth.
  5. Pour the wet ingredients into the dry ingredients, stirring with a spatula only until just combined; do not over-mix.
  6. Gently fold in the floured blueberries using a spatula.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake for 55–65 minutes, or until the top is deep mahogany-gold and a toothpick inserted into the center comes out clean.