Ingredients

• 1 cup (250 mL) frozen blueberries (for a bread bursting with blueberries use 1 ¼ cup)
• 1 ½ cup (375 mL) flour
• 1 tsp (5 mL) baking powder
• ¼ tsp (1.25 mL) salt
• 6 tbsp (90 mL) unsalted butter, room temp
• ¾ cup (190 mL) sugar
• 2 eggs
• ½ tsp (2.5 mL) vanilla
• 1 tbsp (15 mL) lemon zest
• ½ cup low fat milk (split into 2)
• ¼ cup (65 mL) sugar (for lemon glaze)
• 2 tbsp (30 mL) lemon juice (for lemon glaze)

Directions

Preheat oven to 350°F. Grease a 9 x 5 bread pan. In a bowl mix together flour, baking powder and salt. In a separate bowl beat butter until soft, add sugar and beat until light and fluffy, then add eggs beating them in one at a time, add vanilla, and lemon zest. Add the flour mixture in 3 additions alternating with the milk that is split into 2. Fold in the frozen blueberries. Bake for 55-65 minutes depending on oven.

To make the lemon glaze bring the lemon juice and sugar to a boil stirring constantly until sugar is dissolved. Once the loaf is baked let cool for 30 minutes in the pan, poke small holes with a toothpick in the loaf and then apply the glaze.