Lemon Blueberry Loaf with Lemon Glaze

Instructions

1. Preheat Oven and Prepare Pan
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

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2. Mix the Dry Ingredients
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add Wet Ingredients
Add Eggs: Add the eggs, one at a time, mixing well after each addition.
Add Lemon and Milk: Stir in the lemon juice, lemon zest, and vanilla extract. Mix until well combined. Gradually add the milk, mixing until incorporated.

5. Combine with Dry Ingredients
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the loaf tender.

6. Add Blueberries
Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf.
Fold in Blueberries: Gently fold the blueberries into the batter using a spatula.

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