Whenever the weather warms up, I crave anything with lemon. There really is nothing more refreshing and the citrus smell takes me back to fun, sunny days. This past week, I had a few lemons and blueberries that needed to be used. This recipe I found as a base was perfect.
You'll need:
1/2 cup butter (softened)
1 cup granulated sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Grate rind zest from 1 lemon
1/4 cup of fresh or frozen blueberries
Glaze:
Juice of 1 lemon
1/4 cup powdered sugar (I used more as I mixed)
Pre-heat the oven to 350 degrees. Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, using an electric mixer or by hand, stir together butter, sugar and one egg. Add in the second egg and milk, stirring until it's combined.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest. Pour the dry mixture over the wet ingredients and gently stir, without over mixing.
Spoon batter into the greased loaf pan, topping with blueberries, taking the back of a small spoon and lightly pressing them into the batter. Bake for about 50-55 minutes, using a toothpick to check doneness in the middle. Cool in pan for 10 minutes.
As the loaf is cooling, mix your glaze by combining the juice of 1 lemon and 1/4 cup of powdered sugar. I ended up adding a touch more to thicken.
Remove the loaf from the pan carefully, sliding it onto a baking rack. Poke holes in the top with a toothpick and slowly pour the glaze over the warm loaf. Cut with a sharp knife and serve immediately.
I made this on a Saturday morning with a quiche and full platter of fresh fruit. My family and I ate almost every crumb! It was pretty easy to do and worth every bite.
