- 15 mins
- 70 mins
Ingredients
- 2 cups graham flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup local honey
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Grated zest of one large lemon
- 1 cup fresh or frozen blueberries
Preparation
Step 1
Preheat the oven to 350°F. Grease the bottom and sides of an 8” by 4 1/2” loaf pan.
Combine the flour, baking powder, and salt in a medium bowl. In a standing mixer fitted with the paddle attachment, whip the butter and honey together on medium speed for 1 minute. Add the eggs one at a time, mixing between additions and scraping down the sides of the bowl if necessary, and mix on medium high speed for 3 to 4 minutes. Add the milk, vanilla, and lemon zest, and mix on medium speed until combined. Add the flour mixture, and mix on low speed until just combined. Gently fold in the blueberries by hand.
Pour the batter into the prepared pan and bake for 50 to 55 minutes on the middle rack, until a toothpick inserted near the center comes out clean, covering the bread with foil if it begins to brown too quickly. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let cool completely.