250ml wholewheat flour
250ml cake flour
7,5ml baking powder
2,5ml bicarbonate of soda
zest of 1 lemon
62ml vegetable oil
Preheat your oven to 180℃ and line a 23cm x 13cm loaf tin with baking paper.
Add the two flours to a mixing bowl and stir to mix with a spatula.
Place the blueberries in a separate bowl and sprinkle 4 tablespoons of the flour over the fruit. Mix through so that the blueberries are coated with flour. Set aside.
Add the sugar, baking powder, bicarbonate of soda and salt to the flours and stir through.
Add the buttermilk, lemon zest, egg, oil and vanilla to a wide-mouthed jug and whisk together.
Pour the liquids into the dry ingredients and stir together until all the flour has been incorporated and you are left with a shaggy, wet batter.
Add the blueberries and stir through.
Scrape the batter into the prepared loaf tin and pat it into the corners.
Bake for 50 minutes or until a toothpick inserted into the bread, comes out clean.
Allow the loaf to cool in the pan for 15 minutes.
Remove the bread from the tin and allow to cool completely on a cooling rack.
Slice to serve.