- 12
- 30 mins
- 90 mins
Preparation
Step 1
Preheat your oven to 350 degrees. Lightly spray and line {with parchment paper} an 8x5 loaf pan.
In a mixing bowl crack the two eggs. Add in the sugar, lemon juice and eggs.
In a separate bowl; stir together the cup of flour, baking powder and salt.
Stir in the dry ingredients alternately with the milk, do this in thirds.
Toss the blueberries in the teaspoon of flour and gently fold them in 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 and comes back clean. The top and edges of the loaf should be golden.
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 cool until the icing has hardened and slice into 12 servings.