Lemon Blueberry Loaf

Step 1

Preheat oven to 350 degrees.

Step 2

Prep 9 x 5 inch loaf pan with nonstick baking spray.

Step 3

Juice the lemon. Set aside.

Step 4

Zest the lemon. Set aside.

Step 5

Add butter and sugar to a mixing bowl, cream it using an electric mixer.

Step 6

Add in the eggs and milk continuing to blend with the electric mixer.

Step 7

Stir in 1 tablespoon of the lemon juice. Set the remaining lemon juice aside.

Step 8

In a second bowl, blend the flour, baking powder, salt, and lemon zest using a whisk.

Step 9

Slowly add the flour mixture to the wet mixture. Beat just to combine all ingredients.

Step 10

Add the tablespoon of flour in a small bowl. Toss in the blueberries. Shake to cover all of the berries.

Step 11

Using a slotted spoon take the berries out of the bowl of flour. Throw the remaining flour from this bowl away.

Step 12

Add 1 cup of the berries to the batter. Stir to blend.

Step 13

Set aside the remaining berries to use as garnish.

Step 14

Pour the batter into the prepared loaf pan.

Step 15

Add the remaining ¼ cup of blueberries on the top of the unbaked load.

Step 16

Bake at 350 degrees for 50-60 minutes.

Step 17

Insert a toothpick in the center of the load to see if the loaf is baked. If so, remove from the oven. If not, return to the oven for 5-10 minutes at a time.

Step 18

Once the loaf is fully cooked remove from the oven.

Step 19

Remove the loaf from the pan and place on a wire rack to cool.

Step 20

Stir in the ¼ cup of powdered sugar and remaining lemon juice in a small bowl.

Step 21

Pop holes in the top of the cake. (Use a small spoon with a round handle or a chopstick)

Step 22

Pour the powdered sugar/lemon juice mixture over the loaf.

Step 23

Use a rubber spatula to spread it on the entire loaf.