Lemon Blueberry Bread

Nothing says summer to me like fresh picked blueberries and the zing of fresh squeezed lemons. This lemon blueberry bread is refreshing and sweet with just a hint of tart. Be sure to let it cool completely before serving to get the full flavor of the lemons.

Preheat oven to 350 degrees.

In a large bowl, combine:

2 cups all purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 tsp salt

In a separate bowl, combine:

2 large eggs

2/3 cup milk

1/2 cup veg or canola oil

1/4 cup lemon juice

2 tablespoons lemon zest

Once your ingredients have been combined together, add in 1 1/2 cups of fresh or frozen blueberries. If your berries are frozen, do not thaw them. Do not overmix, just fold the berries in gently.

Prepare your loaf pan. I like to use a standard size loaf pan and put parchment paper in it and spray the paper with a butter spray. You can also just grease your pan or spray it. I like the parchment paper because you can lift the loaf out easily when its done cooking.

Spoon the batter into your pan and bake in 350 degree oven for 50-60 minutes on the center rack. Use a toothpick to check for doneness. A toothpick inserted into the middle of the loaf will come out clean or with a few crumbs, no moisture. Cool completely before removing from pan and glazing.

Glaze:

1 cup confectioners (powdered) sugar

2-3 tablespoons lemon juice

1/2 teaspoon vanilla extract

Combine ingredients for glaze together, mix well. If too thick, add a touch more lemon juice. Drizzle glaze over cooled bread, slice serve and enjoy!!