Lemon Blueberry Loaf

 

I was craving blueberries, so when I found them on sale at the local market, I had to pick up a pint. I wasn’t paying very close attention at the time, so just grabbed one at random. When I got them home I found that they were the smallest blueberries that I think I have ever seen. In addition, they were pretty tart. Suffice to say that everything I had planned on doing with the blueberries suddenly screeched to a halt and I had to come up with a contingency plan. Because I had been craving lemon as well as blueberries, this Lemon Blueberry Loaf was like the answer to a prayer.Lemon Blueberry Loaf

 Loaf:

1½ c. flour, plus 1 tablespoon extra

1 t. baking powder

½ t. kosher salt

⅓ c. butter, softened

1 c. sugar

2 large eggs

2 t. fresh lemon zest

2 T. freshly squeezed lemon juice

½ c. whole milk

1 c. fresh blueberries

Lemon glaze:

1 c. powdered sugar

3 T. freshly squeezed lemon juice

Zest of 1 lemon

 Preheat oven to 350°F. Spray a 9×5-inch loaf pan with Baker’s Joy.

 In a medium mixing bowl, whisk together flour, baking powder, and salt; set aside.

 In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.

 Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and ending with the flour mixture, mixing just until combined.

 Reserve about a dozen blueberries and toss the remaining in 1 tablespoon of flour thereby preventing them from dropping to the bottom of loaf during baking step. Gently fold in the coated blueberries.

 Pour the batter into the prepared loaf pan, smooth the top with a spatula, and scatter the reserved blueberries over the top, pressing down lightly.

Bake for 50-55 minutes, or until cake tests done.

Remove from the oven and cool in the pan for 10 minutes before transferring it to a wire rack.

 Lemon glaze:

In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice until smooth and glossy.

 Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.

 Let the glaze set for a few minutes before slicing and serving.

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