Lemon Blueberry Bread

Ingredients

Bread:

• 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 (for coating the blueberries)

Lemon Glaze:

• 2 tablespoons butter, melted
• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9″x 5″ loaf pan with parchment paper or lightly grease it with butter.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Wet Ingredients: In the bowl of an electric mixer, blend the melted butter and sugar until well combined. Add the eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with some of the flour mixture, then add some milk, and repeat until everything is just combined. Be careful not to overmix.
5. Prepare Blueberries: If using fresh blueberries, rinse them lightly so they have a bit of moisture. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
6. Incorporate Blueberries: Gently fold the flour-coated blueberries into the batter by hand.
7. Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Cool: Allow the bread to cool in the pan for about 30 minutes. Transfer the bread to a wire cooling rack placed over a baking sheet (to catch any glaze drips).
9. Prepare the Glaze: In a small bowl, whisk together the melted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
10. Glaze the Bread: Pour the glaze over the cooled loaf. Allow the glaze to set for a few minutes before serving.