Ingredients
1 ¾ cups all-purpose flour plus more for coating the blueberries1 tsp baking powder
½ tsp salt
2 large eggs at room temperature
½ cup maple syrup or granulated sugar
¼ cup milk at room temperature
¼ cup butter melted
¼ cup lemon juice
3 tbsp grated lemon zest
¾ cup blueberries fresh or frozen Instructions Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In another large bowl, beat the eggs, maple syrup, milk, butter and lemon juice with a hand mixer until combined.
Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter along with the lemon zest.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
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