- ½ cup butter
- ¾ cup sugar
- 2 eggs
- ½ cup light cream or milk
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 lemon
- 1¼ cup frozen blueberries, divided
- 1 tablespoon flour
- ¼ cup powdered sugar
Instructions
Preheat oven to 350 degrees. Grease & flour a 9x5 pan.
Zest & juice the lemon. Set each aside.
Cream butter & sugar, add in eggs and milk. Stir in 1 tablespoon lemon juice.
In a bowl, combine flour, baking powder, salt and lemon zest.
Add to butter mixture and stir just until combined, do not over mix.
In a bowl, toss blueberries with flour. Remove any excess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries.
Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.
Stir together powdered sugar and lemon juice until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.
Note
Source recipes -Here-
