Blueberry Lemon Loaf

1. 1

   Preheat oven to 350 deg F.

2. 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.

3. 3

   In a large bowl, beat together the butter, sugar, eggs and vanilla extract until mixed.

4. 4

   In a separate bowl, combine the flour, baking powder and salt and stir with a fork.

5. 5

   Add the flour mixture to the egg mixture, alternating with the milk. Mix just until combined.

6. 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.

7. 7

   Carefully and quickly fold the berries into the batter, then divide the batter equally between the prepared pans.

8. 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.

9. 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.

10. 10

    LEMON GLAZE:

11. 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.

* Per serving · 4 servings · Values may vary.