Ingredients
Scale
- 2 large eggs
- ½ cup butter
- ¾ cup white sugar
- 1½ cups plus 1 tablespoon all-purpose flour
- ½ cup milk
- Zest and juice of 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups fresh blueberries
FOR THE GLAZE:
- ¼ cup powdered sugar
- Fresh lemon juice (leftover from the batter)
Instructions
- Preheat the oven to 350 degrees F and grease a 5 x 9-inch loaf pan.
- Cream the butter and sugar with an electric mixer, then add the eggs and milk and mix some more.
- Stir in a tablespoon of lemon juice and set the rest aside (for the glaze).
- Whisk 1½ cups of the flour with the salt, baking powder and zest from the lemon.
- Mix the flour mixture with the wet mixture until just combined.
- Toss the blueberries in a tablespoon of flour and use a slotted spoon to transfer one cup of them into the bowl of batter.
- Pour the batter into the greased loaf pan and top with the remaining ¼ cup blueberries.
- Bake for 50 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Let it cool completely on a wire rack.
- Stir the powdered sugar and remaining lemon juice together to make the glaze.
- Use a chopstick or small spoon handle to make holes in the top of the loaf and pour the glaze over the top, using a spatula to spread it across the whole loaf.
- Cook Time: 1 hour 5 minutes