6 Tbs unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp lemon zest
1/2 cup buttermilk (or plain milk)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh blueberries, rinsed
1/3 cup granulated sugar
3 Tbs lemon juice
Preheat oven to 325 degrees. Butter a loaf pan and set aside. In a mixer, beat the 1 cup of sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each egg. Then add the lemon zest.
Fold in the blueberries.
Pour batter into buttered loaf pan, smooth out the top with a spatula.
Bake at 325 degrees for 1 hour and 15 minutes, until toothpick inserted in the center comes out clean. Heat the remaining 1/3 cup of sugar and lemon juice until dissolved and pour over the hot loaf, serve warm.