Blueberry Lemon Loaf Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter melted
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries I used fresh
1 tablespoon all-purpose flour
Lemon Lavender Glaze:
2 tablespoons butter melted
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lavender extract
Preheat oven to 350 and line a 9"x 5" loaf pan with parchment paper or lightly grease with butter.
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, mix together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
While slowly mixing, add flour mixture and milk in two batches (flour, milk,flour,milk) Stop mixing as soon as it's just combined.
Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
DO NOT OVER MIX
Add batter to loaf pan and baking immediately 45 to 65 minutes remove and stab with a toothpick to make sure it is baked.
Make glaze as it cools down it must cool at least thirty minutes you can then add you glaze.
Allow to set for two minutes then slice and enjoy!
Hyde ParkSoHoPalma CeiaBayshore
