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Preheat your oven to 350 degrees.
Butter or spray a 8 x 4" load pan with cooking spray and set aside.
In a medium sized bowl, sift together the kosher salt, all-purpose flour, and baking soda and set aside.
Then in a large mixing bowl, beat together the softened unsalted butter and white granulated sugar. Then add in the eggs, fresh lemon juice and milk and mix together for about 2 minutes on medium speed.
Then slowly incorporate the flour mixture into the wet ingredients.
In a small bowl, add in a couple of teaspoons of flour and the blueberries. Gently coat the blueberries with the flour.
Then fold in the lemon zest and the blueberries into the bread batter.
Pour the mixture into the prepared pan.
Bake for at least 50 minutes. Check the bread with a toothpick inserted into the middle of the loaf when the timer goes off. If the toothpick comes out clean, then the lemon blueberry bread is done.
If the bread isn’t done or golden brown, put the bread back into the oven and set the timer for 10 minute intervals.
When the bread is finished baking, prepare the glaze by mixing together the lemon juice and the powdered sugar. Then if the glaze needs more liquid to thin it, slowly add water or milk into the glaze. Add enough liquid to get it to the consistency that you want.
Once the bread is done, let it cool for 10 minutes. Then transfer to a wire rack that has a plate or baking sheet underneath it. Slowly pour the lemon glaze over the bread once it's totally cool.