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Preheat oven to 350 degrees.
Prep 9 x 5 inch loaf pan with nonstick baking spray.
Juice the lemon. Set aside.
Zest the lemon. Set aside.
Add butter and sugar to a mixing bowl, cream it using an electric mixer.
Add in the eggs and milk continuing to blend with the electric mixer.
Stir in 1 tablespoon of the lemon juice. Set the remaining lemon juice aside.
In a second bowl, blend the flour, baking powder, salt, and lemon zest using a whisk.
Slowly add the flour mixture to the wet mixture. Beat just to combine all ingredients.
Add the tablespoon of flour in a small bowl. Toss in the blueberries. Shake to cover all of the berries.
Using a slotted spoon take the berries out of the bowl of flour. Throw the remaining flour from this bowl away.
Add 1 cup of the berries to the batter. Stir to blend.
Set aside the remaining berries to use as garnish.
Pour the batter into the prepared loaf pan.
Add the remaining ¼ cup of blueberries on the top of the unbaked load.
Bake at 350 degrees for 50-60 minutes.
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.
Once the loaf is fully cooked remove from the oven.
Remove the loaf from the pan and place on a wire rack to cool.
Stir in the ¼ cup of powdered sugar and remaining lemon juice in a small bowl.
Pop holes in the top of the cake. (Use a small spoon with a round handle or a chopstick)
Pour the powdered sugar/lemon juice mixture over the loaf.
Use a rubber spatula to spread it on the entire loaf.