Step 1

Preheat the oven to 350°F/175°C and prepare a regular loaf pan (9x5 inches) by either lining it with parchment paper or lightly greasing it and sprinkling a small amount of flour in the pan.

Step 2

If you're using fresh blueberries, first rinse them and pat them completely dry.

Step 3

Toss the berries in the 1/2 tablespoon of flour. This should help keep the berries from sinking to the bottom of the loaf.Not everyone seems to have luck with the flour tip. An alternative would be to add 1/3 of the batter to the tin. Then fold the berries into the remaining batter and pour that in.

Step 4

In a large mixing bowl, sift in all the dry ingredients (flour, sugar, baking powder, and salt) and stir/whisk.

Step 5

In a separate bowl, whisk the wet ingredients (milk, oil, eggs, vanilla extract, and lemon zest).

Step 6

Carefully pour the wet ingredients into the flour mixture, and mix until just combined. Make sure not to over-mix it. Then fold the blueberries into the batter. Be gentle so none are crushed.

Step 7

Pour the batter into the prepared loaf tin and tap it gently on the counter to level the top.

Step 8

Transfer the loaf pan to the oven and bake for between 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few crumbs are fine, but no wet batter).

Step 9

Transfer the blueberry bread to a wire cooling rack and leave it to cool for at least 15 minutes before removing it from the loaf pan to continue to cool completely.To make a lemon glaze, combine 1 Tbsp lemon juice + 1 Tbsp milk with enough powdered sugar (about a cup) to make a glaze consistency. Refer to the recipe card for other toppings.