Lemon Blueberry Loaf

Ingredients:

• 1 1/2 cups Flour

• 1 tsp. Baking Powder

• 1 tsp. Salt

• 6 Tbsp. Melted Butter

• 1 cup Sugar

• 2 Eggs

• 1 1/2 Tbsp. Almond Extract

• 2 Lemons, zested and juiced

• 1/2 cup Milk

• 1 cup Fresh Blueberries

• 1 Tbsp. Flour

• 1/3 cup Powdered Sugar

• 1 Tbsp. Lemon Juice

Method:

1. Preheat oven to 350˚F. Line a 9x5-inch loaf pan with parchment paper or lightly grease with butter. In a medium bowl, whisk flour, baking powder, and salt. Set aside.

2. In the bowl of an electric mixer, combine melted butter, sugar, eggs, 1 Tbsp. almond extract, lemon zest, and lemon juice. Mix on medium until well combined. Turn mixer to low and alternate adding flour mixture and milk in two batches, scraping sides as needed, until batter just comes together.

3. Lightly rinse blueberries and toss with 1 Tbsp. flour before gently folding into batter with a wooden spoon or rubber spatula. Immediately pour batter into the prepared pan.

4. Bake for 55-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool loaf in the pan for 30 minutes before gently removing and transferring to a wire rack.

5. Prepare glaze by whisking together powdered sugar, lemon juice, 1/2 Tbsp. almond extract, and 1 Tbsp. water or milk as needed until smooth. Pour over cooled blueberry loaf and cut into slices.

6. Options: Bread can be made ahead and stored wrapped in plastic wrap. Prepare glaze before serving.