Ingredients

For the Loaf

• All-purpose flour: 1½ cups
• Salt: 1 tsp
• Baking powder: 1 tsp
• Butter, melted: ⅓ cup
• Granulated sugar: 1 cup
• Large eggs: 2
• Freshly squeezed lemon juice: 2 TBSP
• Freshly grated lemon zest: 2 tsps
• Vanilla extract: ½ tsp
• Milk: ½ cup
• Blueberries (fresh or frozen): 1 cup

For the Lemon Glaze

• Butter, melted: 2 TBSP
• Powdered sugar: ½ cup
• Vanilla extract: ½ tsp
• Freshly squeezed lemon juice: 2 TBSP

Instructions

For the Loaf

1. Preheat the oven to 350°F and prepare a 9×5″ loaf pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.
2. In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
3. Using an electric mixer, blend melted butter, sugar, vanilla, eggs, lemon zest, and lemon juice until combined.
4. On a low speed, alternately add the flour mixture and milk, mixing until just combined. Avoid overmixing.
5. Gently fold in the blueberries into the batter.
6. Transfer the batter to the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 15 minutes before moving it to a serving platter.

For the Lemon Glaze

1. Whisk together melted butter, powdered sugar, lemon juice, and vanilla.
2. If the glaze is too thick, add additional lemon juice, a teaspoon at a time, until it reaches a pourable consistency.
3. Drizzle the glaze over the warm loaf, allowing it to soak in before serving.

• Store the loaf in an airtight container for 2–3 days. For longer storage, refrigerate.