INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries I used fresh
- 1 tablespoon all-purpose flour
1)Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
2) In a medium bowl, whisk the flour, baking powder and salt, and set aside.
3) In the bowl blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
4) While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
5) Rinse off the blueberries so they have just a bit of moisture on them.
6) Add the berries to the batter and gently but quickly stir, with spatula, to combine.
7) Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
8) Cool bread in the pan for about 12 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
LEMON GLAZE
- 2 tablespoons butter melted
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
9) Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf.