Glazed Lemon Blueberry Loaf
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/4 cup fresh blueberries
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.
In a mixing bowl, beat together butter, 1 cup of sugar, 3 tablespoons of lemon juice and eggs. Combine flour, baking powder and salt. Now, stir flour mixture into egg mixture alternately with milk. Beat in lemon zest. Gently stir blueberries into batter and then pour batter into your prepared pan.
Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.
Get your glaze ready by combining 2 tablespoons of lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle this over warm loaves and evenly distribute. Finish cooling in pan on wire rack.
Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.