1Combine one and a quarter cup sugar, three eggs, lemon zest, a quarter cup freshly squeezed lemon juice, two thirds cup buttermilk, and half a cup vegetable oil.
2Combine one and a quarter cup sugar, three eggs, lemon zest, a quarter cup freshly squeezed lemon juice, two thirds cup buttermilk, and half a cup vegetable oil.
3Combine one and a quarter cup sugar, three eggs, lemon zest, a quarter cup freshly squeezed lemon juice, two thirds cup buttermilk, and half a cup vegetable oil.
4Mix until moist.
5Mix until moist.
6Mix until moist.
7Sift together two cups all-purpose flour, two teaspoons baking powder, and half a teaspoon baking soda.
8Sift together two cups all-purpose flour, two teaspoons baking powder, and half a teaspoon baking soda.
9Sift together two cups all-purpose flour, two teaspoons baking powder, and half a teaspoon baking soda.
10Add a pinch of kosher salt to the dry ingredients.
11Add a pinch of kosher salt to the dry ingredients.
12Add a pinch of kosher salt to the dry ingredients.
13Blend the dry ingredients into the wet ingredients on low speed until combined to avoid making a mess.
14Blend the dry ingredients into the wet ingredients on low speed until combined to avoid making a mess.
15Blend the dry ingredients into the wet ingredients on low speed until combined to avoid making a mess.
16Spritz a 9x5 loaf pan and add a parchment sling.
17Spritz a 9x5 loaf pan and add a parchment sling.
18Spritz a 9x5 loaf pan and add a parchment sling.
19Toss one cup fresh blueberries with two tablespoons all-purpose flour to coat them.
20Toss one cup fresh blueberries with two tablespoons all-purpose flour to coat them.
21Toss one cup fresh blueberries with two tablespoons all-purpose flour to coat them.
22Add the coated blueberries to the batter.
23Add the coated blueberries to the batter.
24Add the coated blueberries to the batter.
25Gently fold the blueberries into the batter.
26Gently fold the blueberries into the batter.
27Gently fold the blueberries into the batter.
28Bake in the oven at 350 degrees Fahrenheit for 45 minutes.
29Bake in the oven at 350 degrees Fahrenheit for 45 minutes.
30Bake in the oven at 350 degrees Fahrenheit for 45 minutes.
31For the glaze, whisk one and two thirds cup confectioners sugar with three tablespoons freshly squeezed lemon juice until silky smooth.
32For the glaze, whisk one and two thirds cup confectioners sugar with three tablespoons freshly squeezed lemon juice until silky smooth.
33For the glaze, whisk one and two thirds cup confectioners sugar with three tablespoons freshly squeezed lemon juice until silky smooth.
34Let the loaf cool before glazing.
35Let the loaf cool before glazing.
36Let the loaf cool before glazing.
Ingredients
1.25 cup sugar
1.25 cup sugar
1.25 cup sugar
3 eggs
3 eggs
3 eggs
lemon zest
lemon zest
lemon zest
0.25 cup freshly squeezed lemon juice
0.25 cup freshly squeezed lemon juice
0.25 cup freshly squeezed lemon juice
0.66 cup buttermilk
0.66 cup buttermilk
0.66 cup buttermilk
0.5 cup vegetable oil
0.5 cup vegetable oil
0.5 cup vegetable oil
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking powder
2 tsp baking powder
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
1 pinch kosher salt
1 pinch kosher salt
1 pinch kosher salt
1 cup fresh blueberries
1 cup fresh blueberries
1 cup fresh blueberries
2 tbsp all-purpose flour
2 tbsp all-purpose flour
2 tbsp all-purpose flour
1.66 cup confectioners sugar
1.66 cup confectioners sugar
1.66 cup confectioners sugar
3 tbsp freshly squeezed lemon juice
3 tbsp freshly squeezed lemon juice
3 tbsp freshly squeezed lemon juice
Equipment
wax paper or parchment paper9x5 loaf panparchment slingwhisk
Tips
Use the zest if you're using the juice for the lemon.
Roll the lemon to get more juice.
Toss blueberries with flour to prevent them from sinking to the bottom of the loaf.