Glazed Lemon & Blueberry Quick Bread

This recipe turned out just as delicious with the addition of fresh blueberries.  Enjoy :)

Glazed Lemon & Blueberry Quick Bread

Source:  adapted from Cookin' Canuck, originally adapted from The America’s Test Kitchen Family Baking Book

Yields:  1 loaf

Bread

1 3/4 cups all-purpose flour, divided

1/2 teaspoon baking powder

1/2 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 1/3 cups granulated sugar

2 Tablespoons grated lemon zest

3 large eggs

1/4 cup 2% milk

3 teaspoons fresh lemon juice

1 cup blueberries

Glaze

3/4 cup powdered (confectioner’s) sugar

4 1/2 teaspoon fresh lemon juice

3/4 teaspoon grated lemon zest

Pinch salt

Directions

Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.

In a medium bowl, whisk together 1 1/2 cups plus 2 tablespoons flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.

Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.

In a small bowl, toss the blueberries with the remaining 2 tablespoons flour, and gently mix into the batter. Pour the batter into prepared pan and level with a spatula.

Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 55 to 65 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.

Glaze:  In a medium bowl, whisk together powdered sugar, lemon juice and zest, and salt until combined. Drizzle over cooled quick bread.