Blueberry Lemon Loaf with Lemon glaze

 I love everything lemon and when it is teamed with blueberries that is a win win in my books. I had some blueberries that were starting to go bad so I looked at Pinterest and this recipe came up. It is from Juliasalbum.com and you can find the original recipe HERE

It is so full of lemon and blueberry flavor and is so moist (yes I said the word) but seriously, it is! 

This one you really need to try. Hope you enjoy!

Ingredients

Blueberry Lemon Loaf

• 1/3 cup butter melted
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest grated (heaping - love lemon)
• 1 cup blueberries fresh or frozen (heaping)
• 2 tablespoons all-purpose flour

Lemon Glaze

• Lemon juice from one lemon (I get about 2 or more tbsps using my lemon juicer)
• I also had lemon zest left over so I added that to the glaze. 
• one tbsp of soft butter 
• Enough powdered sugar to make a nice consistency. Around 1/2 cup. I like it thicker. 

Instructions

1. Preheat oven to 350 degrees F 
2. Butter a loaf pan, line the bottom and two sides of the pan with the parchment paper.
3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.

6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.

7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for a few minutes then take out to cool longer on a wire rack. 

Lemon glaze:

1. Combine freshly squeezed lemon juice, lemon zest and some of the powdered sugar in a small bowl using a whisk to combine. Add softened butter and whisk to get lumps out. Add more powdered sugar if needed for the desired consistency. 

2. When the Loaf is cool add the glaze on top to cover.