Nothing says end of summer like picking wild blueberries... And nothing tastes better than end of summer Lemon Blueberry loaf with lemon Icing glaze. Perfect treat for your last min picnics and morning coffee.
Lemon Blueberry loaf with lemon Icing glaze
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter melted
1 cup granulated sugar
2 eggs
1/2 teaspoon clubhouse ™ pure vanilla extract
2 teaspoons fresh grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup homemade buttermilk (1/2 cup whipping cream + 1/2 tbsp vinegar)
1 cup fresh or frozen blueberries I used fresh
1 tablespoon all-purpose flour
LEMON GLAZE
2 tablespoons melted butter (or if making it into lemon cream cheese glaze use softened room temperature butter or maragine)
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon clubhouse™ pure vanilla extract
For the Optional cream cheese version add:
2 Oz of cream cheese
1 to 2 tsp of grated lemon zest for extra kick.
More powdered sugar and lemon juice as desired
INSTRUCTIONS
Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or the spray/butter flour method).
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
Immediately pour batter into prepared pan and 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 about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few mins..
Note: you can make 2 small loaves (in pre-purchase tinfoil trays baking for 45-50 mins
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