Category: Bakery

• All-purpose flour – 1 ½ cup – 195 gms
• Baking powder – 1 tsp – 3 gms
• Vanilla extract/ essence – 1 tsp
• Blueberry – 1 cup – fresh/frozen
• Lemon zest – 1 tbsp – 5 gms
• Lemon juice/essence – 1 tsp
• Unsalted Butter – ½ cup – 113 gms – room temperature
• Sugar – ¾ cup – 150 gms
• Egg – 2 large
• Salt – a pinch
• Milk – ½ cup – 120 ml – room temperature

Lemon glaze

• Powdered sugar – 3 tbsp
• Lemon juice – 1 tbsp

Lemon blueberry loaf

• Preheat oven to 350 degrees F (180 degrees C) 
• Place the oven rack in the center of the oven. Butter (or spray with a non-stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm) and preferably line the sides of the pan with parchment paper of butter paper. 
• In a separate bowl, whisk together the dry ingredients; all –purpose flour, baking powder, salt, and lemon zest.
• Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour from the above flour mixture (this will help in preventing the blueberries from sinking to the bottom of the pan while baking.).
• In the bowl of your electric mixer, or with a hand mixer or a wooden spoon; beat the butter until softened, for about a minute. 
• Add the sugar to the softened butter and continue to beat until light and fluffy. This might take 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Blend in the vanilla extract. With the mixer on low, add the dry ingredients mixture (in 2-3 additions) and milk alternately, starting and ending with the flour. Mix only until combined. 
• Gently fold in the floured blueberries.
• Transfer the batter into the prepared pan and bake for about 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Lemon glaze

• In a small microwaveable bowl or by double boiling method, stir the powdered sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.
• When the bread loaf is done, remove from oven and place on a wire rack.
• Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze.
• Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.