Ingredients:

• 1 cup fresh blueberries
• 5 Tbsp butter, melted
• 2 eggs
• 2 lemons
• 1/2 cup milk
• 2 cups flour
• 1 cup granulated sugar
• 1 tsp baking powder Lemon Glaze
• 1 lemon, juiced
• 1/4 - 1/2 cup confectioners sugar

Instructions:

• Preheat oven to 350ºF.
• Spray a 9×5 baking loaf pan with cooking spray and set aside.
• Combine blueberries and 1 Tbsp of flour in a small bowl. Stir to coat the blueberries in flour and set aside.
• Melt butter, zest and juice the lemon.
• In a large bowl, mix together melted butter, eggs, lemon zest, juice and milk.

• In another bowl, combine flour, sugar and baking powder. Slowly add flour mixture to egg mixture, mix until just combined.
• Next, gently fold in flour-coated blueberries.
• Pour batter into loaf pan and cook for 52-56 minutes or until bread starts to golden.
• Let bread cool for about 5 minutes.
• While the bread is cooling, mix together lemon juice and confectioners sugar to create the glaze. Drizzle glaze on top of loaf and let sit for an additional 10-15 minutes.

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Tips:

• In all aspects of baking, when using fresh fruit, they need to be tossed in flour to make sure they are distributed throughout instead of sinking to the bottom.
• If you prefer a thicker glaze, add more confectioners sugar.
• When adding the flour, make sure to not over mix. Over-mixing leads to a dense loaf.
• Be sure to have eggs, butter, and other dairy ingredients at room temperature - this helps the loaf become light and fluffy.