Lemon Blueberry Loaf with Lemon Glaze

Ingredients

• 1½ cups all-purpose flour, plus an additional 1 tablespoon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries

Preparation

1. Preheat your oven to 175°C (350°F). Grease a 9″ x 5″ loaf pan and lightly dust with flour.
2. In a medium bowl, whisk together 1½ cups of flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
6. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Lemon Blueberry Loaf with a refreshing lemon glaze!