Lemon Blueberry Loaf
Published: Friday, August 14, 2020
1 lemon, juiced and zested
½ c. butter
¾ c. sugar
2 eggs
½ c. light cream or milk
1 ½ c. flour
1 tsp. baking powder
½ tsp. salt
1 ¼ c. blueberries, divided
1 Tbsp. flour
¼ c. powdered sugar
Preheat oven to 350°. Grease and flour a 9x5 pan. Zest and juice the lemon. Set each aside.
Cream butter and sugar; add in eggs and milk. Stir in 1 Tbsp. lemon juice.
In a bowl, combine flour, baking powder, salt and lemon zest. Add to butter mixture and stir just until combined—do not overmix.
In a bowl, toss blueberries with 1 Tbsp. flour. Remove any excess flour and fold 1 c. of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf and pour glaze over the loaf. Cool completely. —8 servings.
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