Lemon Blueberry Bread

Preheat oven to 350ºF. Coat a 9×5 inch loaf pan with nonstick baking spray.

In a small bowl, whisk flour, salt and baking powder. Using mixer, cream butter, brown sugar and sugar until light and fluffy.

In a large measuring cup or bowl, whisk milk, eggs, vanilla extract and lemon juice. Add wet and dry ingredients to the butter mixture in 3 intervals, alternating between the two, starting with the wet ingredients first. Mix just until incorporated.

Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly.

Bake for 50–60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.

For the glaze, mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.