1. Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line a loaf pan (about 9x5inches) with parchment paper.

2. Prepare dry ingredients:
In a medium bowl, whisk together the flour, baking powder, bakingsoda, and salt.

3. Cream the butter and sugar:
In a large bowl, cream together the butter and sugar using a handmixer or stand mixer until light and fluffy (about 3 minutes).

4. Add eggs and vanilla:
Add the eggs, one at a time, beating well after each addition. Stir inthe vanilla extract.

5. Add dry ingredients and buttermilk:
Gradually add the dry ingredients to the butter mixture in three parts,alternating with the buttermilk. Start and finish with the dryingredients, mixing just until combined.

6. Toss the blueberries:
In a small bowl, toss the blueberries with the 1 tbsp of flour. Thiswill help prevent them from sinking to the bottom of the loaf. Gently fold theblueberries into the batter, being careful not to crush them.

7.  Bake the loaf:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for50–60 minutes, or until a toothpick inserted into the center comes out clean(with just a few crumbs). If the top is browning too quickly, you can cover itloosely with aluminum foil for the last 10 minutes of baking.

8. Cool and serve:
Allow the loaf to cool in the pan for 10 minutes before transferring it to awire rack to cool completely. Slice and serve once cooled.

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