Lemon Blueberry Bread

Ingredients:

Bread:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) whole milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup (190g) fresh or frozen blueberries

Lemon Glaze:

• 1 cup (120g) confectioners’ sugar
• 2-3 tablespoons fresh lemon juice

Instructions:

1. Make the bread: Preheat oven to 350°F (177°C). Grease and flour a 9x5 inch loaf pan. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together on high speed until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the milk, lemon zest, lemon juice, and vanilla extract. Beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency as needed by adding more sugar or lemon juice.
7. Glaze the bread: Once the bread is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
8. Storage: Cover leftover bread tightly and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Enjoy your Lemon Blueberry Bread!