Lemon Blueberry Cake Loaf with Buttermilk Icing

Preheat your oven to 350 F. Lightly spray and line (with parchment paper) an 8×5 loaf pan. Make sure the parchment paper hangs over two alternate edges of the pan. You’ll use this as a ‘handle’ to remove the bread from the pan when done. Set pan aside.

In a mixing bowl crack the two eggs. Add in the sugar, lemon juice and the melted and cooled butter and mix to combine. Set aside.

In a separate bowl, stir together the 1 1/2 cups flour, baking powder and salt.

Stir in the dry ingredients into the creamed mixture adding them alternately with the milk, doing this in thirds.

Put the blueberries into a small bowl. Toss the blueberries with the teaspoon of flour and gently fold them into the batter along with the 2 tablespoons of lemon zest.

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester is inserted into the center of the loaf and comes back clean. The top and edges of the loaf should be golden.

Remove the bread from the oven. Let the loaf cool in the pan for 10-15 minutes. Run a butter knife along the edges of the loaf and then using the parchment paper “handles” carefully remove the loaf to a wire rack to finish cooling.

Prepare the icing by adding the buttermilk to the powdered sugar. Stir until smooth. Pour the glaze over the top of the loaf and use an offset spatula or knife to spread it over top.

Let it cool until the icing has hardened and slice into 12 servings.