A moist and delicious lemon loaf loaded with blueberries.
Ingredients :
½ cup butter
¾ cup granulated sugar
2 eggs
½ cup light cream or milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 lemon juiced & zested
1 ¼ cup blueberries divided
1 tablespoon all-purpose flour
¼ cup powdered sugar
Directions :
Preheat oven to 350°F. Grease & flour a 9x5 pan.
Zest & juice the lemon. Set each aside.
Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
In a bowl, combine flour, baking powder, salt, and lemon zest.
Add to butter mixture and stir just until combined, do not over mix.
In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup 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 (I used a chopstick) and pour glaze over the loaf. Cool completely.
