* Blueberry Lemon Loaf *


°1 1/2 cups all-purpose flour
°1 teaspoon baking powder
°1 teaspoon of salt
°1/3 cup unsalted butter, melted
°1 cup granulated sugar
°2 eggs
°1/2 teaspoon vanilla extract
°2 tsp grated lemon zest
°2 tablespoons fresh lemon juice
°1/2 cup of milk
°1 c fresh  blueberries
°1 tsp all-purpose flour
°2 tablespoons melted butter
°1/2 cup powdered sugar
°2 tablespoons fresh lemon juice
°1/2 teaspoon vanilla extract


Preheat oven to 350*F and line a 9" x 5" loaf pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk together flour, baking powder and salt, then set aside.
In the bowl of an electric mixer, combine the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
While mixing slowly, add the flour mixture and milk in two batches (a little flour, then a little milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it is just combined.
Rinse the blueberries (if using fresh) so they have just a little moisture on them, then, in a small bowl, combine the blueberries and 1 tbsp flour. This flour coating will help keep the blueberries from sinking to the bottom of your bread while baking.
Add the flour-coated berries to the batter and stir gently but quickly, by hand, to combine.
Immediately pour the batter into the prepared pan and bake for 55 to 65 min. Cool the bread in the pan for about 30 minutes, then place it on a cooling rack with a baking sheet underneath (to catch the icing you're about to add).
Prepare the glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour the glaze over the bread. Leave for a few minutes

Enjoy !