Lemon Blueberry Loaf

Ingredients:

For the loaf:

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup milk

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Toss the blueberries with a tablespoon of the flour mixture to coat them (this helps prevent them from sinking to the bottom of the loaf).
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the floured blueberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake in the preheated oven for about 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. While the loaf is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
10. Once the loaf is done baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
11. While the loaf is still warm, drizzle the lemon glaze over the top.
12. Allow the loaf to cool completely before slicing.