Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1/4 cup (50g) Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Kosher salt
  • 2 1/2 cups (600ml) Full-fat buttermilk, room temperature
  • 3 Large eggs, beaten
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 2 tsp Vanilla extract
  • 2 cups (380g) Fresh blueberries
  • 1 tbsp Lemon zest
  • 2 tbsp Coarse sparkling sugar

Instructions:

  1. Preheat your oven to 375°F (190°C) and generously grease a 9x13-inch ceramic or glass baking dish with butter.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for 30 seconds to ensure the leavening agents are perfectly distributed.
  3. In a medium bowl, combine the room-temperature buttermilk, beaten eggs, melted butter, and vanilla. Whisk until the mixture is a uniform pale yellow emulsion.
  4. Pour the liquid ingredients into the dry base. Using a silicone spatula, fold until just combined, ensuring the batter remains slightly lumpy to avoid over-developing gluten.
  5. Allow the batter to sit for 5 minutes. This hydration rest allows the starches to absorb moisture for a more tender crumb.
  6. Gently fold in 1 cup of the blueberries and the lemon zest. Pour the batter into the prepared baking dish.
  7. Dock the remaining 1 cup of blueberries onto the surface of the batter and sprinkle the coarse sparkling sugar evenly over the top.
  8. Bake for 35 minutes or until the edges are golden brown and the center is set and springs back when lightly touched.