Lemon Blueberry Bread

 Makes 1 loaf

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup lemon juice and zest of 1 lemon

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk, room temperature or 1/2 cup plain Greek Yogurt

1 1/2 cups all-purpose flour

1 cup fresh blueberries, wash and dry well with a towel, (for 1 few hours even)

11/2 tsp baking powder

1 tsp salt

1.  Butter a loaf pan with a brush or spray with nonstick spray.  Place a parchment paper on the bottom and flip it over with butter. Preheat oven to 350 degrees.

2.  In a stand mixer beat the butter to soften. In a small bowl combine the sugar and the lemon zest and juice.  Mix together with a fork to get rid of clumps. Add to the butter and mix on medium/high speed  until light and fluffy. Add 1 egg at a time and beat after each one.  Add vanilla.   

3.  In a small bowl combine blueberries and 2 Tbsp of flour, gently mixing together.  Toss well.

4. In another bowl add the flour, baking powder and salt.  Stir.  Into the mixer beat the flour and the milk or yogurt alternating in batches until all combined.  

5.  Fold in the blueberry/flour mixture by hand using a spatula or wooden spoon.  Pour into a loaf pan.  Bake in a 350 oven for 55-65 minutes.

Glaze:

2 Tbsp granulated sugar

1-2 Tbsp freshly squeezed lemon juice

Heat together in a small saucepan or in the microwave.  Poke the top of the cooled bread with a tooth pick all over so the glaze seeps down.  Pour or brush the entire top.  Let it cool somewhat in the pan for 30 minutes or pour on with a spoon back and forth over the top of the cooled bread. Serve.  Store in the refrigerator or freeze it.

Recipe:  joy of baking