I came back from a weekend in Maine with lots (and I mean lots!) of Wild Maine Blueberries. I find them about a million times better than the culivated high bush kind from New Jersey or Michigan or where ever else they are grown. In addition to the better flavor, I think that because they are smaller, they distribute better in muffins and such. So I made this “coffee cake” like blueberry loaf. Oh so good. Extremely light and fluffy and I am trying not to eat it all at once.
Ingredients
1/2 cup unsalted butter, room temperature
2 teaspoons lemon zest
3/4 cup + 2 tablespoon sugar, divided
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour plus 2 tablespoons all-purpose flour, divide
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
Makes 1 5×9 inch or 2 3×6 inch loaves
Directions
Preheat the oven to 350F. Create a parchment paper or foil sling for your loaf pan (optional) and spray generously with baking spray.
Cream butter with lemon zest and 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with the 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the flour-coated blueberries.
Spread batter into pan(s). Sprinkle batter with remaining tablespoons of sugar. Bake for 45-55 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
