Lemon Blueberry Bread
- 1-¾ cup All-purpose Flour
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- ⅓ cups Unsalted Butter, Softened
- ½ cups Sugar
- 2 Large Eggs
- 3 Tablespoons Fresh Lemon Juice
- ½ teaspoons Lemon Zest
- ½ cups Whole Milk
- 1 cup Fresh Blueberries
- FOR THE GLAZE:
- ½ cups Confectioner’s Sugar
- 4 teaspoons Fresh Lemon Juice
Preheat oven to 350ºF. Grease a 5”x9” loaf pan.
Sift flour, salt and baking powder and set aside.
Using an electric mixer, combine butter and sugar until light and fluffy. Mix in eggs, lemon juice and lemon zest. Gradually add in flour mixture, alternating with milk until all combined. Fold in blueberries.
Pour into the loaf pan and bake for 45-50 minutes until a tester comes out clean. Cool on a wire rack.
For glaze, mix confectioner’s sugar and lemon juice and drizzle over the loaf. Let dry and serve.