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1
Preheat oven to 350 deg F.
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2
Butter two 8 x 4 inch loaf pans and line the bottom and two long sides of the pans with parchment paper. I use one sheet and let it overhang a bit, then use the parchment to lift the loaf out of the pan when ready.
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3
In a large bowl, beat together the butter, sugar, eggs and vanilla extract until mixed.
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4
In a separate bowl, combine the flour, baking powder and salt and stir with a fork.
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5
Add the flour mixture to the egg mixture, alternating with the milk. Mix just until combined.
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6
In the bowl that you mixed the flour in, add the blueberries, lemon zest and 4 tablespoons of flour, tossing gently until coated. The flour will help prevent the berries from sinking to the bottom.
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7
Carefully and quickly fold the berries into the batter, then divide the batter equally between the prepared pans.
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8
Bake in preheated oven for between 45 - 55 minutes, or until a cake taster inserted into the centre of the loafves comes out clean.
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9
Cool the loaves in the pan for 15 minutes, then remove from the pan using the parchment paper handles and let cool on a rack.
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10
LEMON GLAZE:
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11
Combine the juice and icing sugar in a bowl and beat with a mixer until smooth. Drizzle the top of the cooled loaf with the glaze, letting it pour down the sides.
