Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/3 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 2 tsp. fresh grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1/2 cup milk
- 1 cup blueberries, fresh or frozen
- 1 Tbsp. all-purpose flour
Ingredients for Lemon Glaze:
- 2 Tbsp. butter melted
- 1/2 cup powdered sugar
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. vanilla extract
Directions:
- Preheat oven to 350 F and line a 9-by-5-inch loaf pan with parchment paper or lightly grease with butter.
- In a medium bowl, whisk the flour, baking powder and salt and set aside.
- In the bowl of an electric mixer, blend together melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches, alternating between flour and milk until just combined.
- Rinse off blueberries so they have just a bit of moisture on them.
- In a small bowl, toss the blueberries and 1 tablespoon flour. This flour coating will help prevent the blueberries from sinking to the bottom of the loaf while baking.
- Add the flour-coated berries to the batter and gently but quickly stir by hand to combine.
- Immediately pour batter into the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool bread in the pan for about 30 minutes and then move to a wire cooling rack with a baking sheet below and pour glaze over the top. Cool completely.
