1/4teaspoonfine salt, reduce to a pinch if using salted butter
1pintfresh blueberries, *or see Notes below for frozen blueberries
1/2cupunsalted butter, at room temperature
1cupgranulated white sugar
2largeeggs, at room temperature
2teaspoonsvanilla extract
3/4cupbuttermilk, at room temperature *see Notes below for how to make your own buttermilk
Icing/Confectioners’ sugar, for garnish
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Instructions
Preheat oven to 350F (regular bake setting/not fan assisted) with rack in centre of the oven.
Grease and line a 9x5 or 4x11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
*Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits.
Beat in the vanilla.
With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
Bake the loaf for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
Serve garnished with some icing/confectioners' sugar, if desired.
Notes
You can make your own buttermilk by combining 3/4 cup whole or 2% milk with 2 tsp of white vinegar or lemon juice. Stir, then allow to stand 10 minutes before using.
For frozen blueberries, thaw well, then dry, before tossing in the flour.