Lemons and blueberries are a well known pair! Combining them into this loaf creates a moist, fluffy, sweet, and tart bread that is sure to please!
To start, preheat your oven to 350F and line a 9"x 5" loaf pan with parchment paper, or lightly grease with butter. If you're using frozen blueberries, set them out to thaw a little while putting everything together.
Then, in a medium bowl prepare your flour mixture by whisking together flour, baking powder, and salt, and set aside.
In another bowl (or in the bowl of an electric mixer) blend together your melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Mix this until well combined.
Then, slowly mix in your flour mixture and milk in two batches. Half your flour mixture, half your milk, remaining half of flour mixture, remaining half of milk. Stop mixing as soon as it is combined.
Then, wash your fresh blueberries so they have a little bit of moisture on them. If using frozen blueberries, washing is not necessary. In a small bowl mix blueberries and 1 Tablespoon of flour until blueberries are well coated. This flour coating will help prevent the blueberries from sinking to the bottom of the bread.
Add the flour coated berries to the batter and gently stir to combine.
Pour batter into prepared pan and bake 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Take the bread out of the oven and let cool in the pan for 30 minutes, then place it on a cooling rack with a tray underneath, to catch the glaze you're about to pour over it.
While your cake is cooling, prepare the glaze. This glaze is similar to the one we made for my Mamaw's Plum Good Spice Cake, except we use melted butter and lemon juice instead of milk. Whisk together melted butter, powdered sugar, lemon juice and vanilla. Start off with 1/2 cup of powdered sugar and taste it. Depending on how tart your lemon juice is, more powdered sugar may need to be added to balance that twang. Add 1 tablespoon at a time, until it tastes balanced and sweet. How much you add is to your own personal taste.
Once your cake is cooled, pour the glaze over it. You can garnish your cake with leftover blueberries and lemon zest.
*Note* If you are making this cake ahead of time to serve the next day, wrap the loaf in plastic wrap, and glaze right before serving. If you glaze now, it will soak into the cake instead of sitting on top.
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