INGREDIENTS
Lemon Blueberry Bread
1 3/4 cup all purpose flour
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup unsalted butter softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup milk
2 eggs warmed to room temperature
1 teaspoon vanilla extract
3 tablespoons lemon juice
2 cup blueberries reserving 1/3 cup for top of the loaf
1 tablespoon flour
1 1/2 tablespoons lemon zest
Lemon Glaze
1/2 cup powdered sugar
1 1/2 – 2 tablespoons lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy. In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first. Mix just until incorporated.
Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
Mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.