Name: Blueberry Lemon Loaf
Ingredients: 1/2 cup butter (room temperature); 1 cup sugar; 2 eggs; 1 1/2 tsp vanilla; 1/4 tsp almond extract; 1 cup whole milk; 2 tsp baking powder; zest from one lemon; 1/4 cup fresh lemon juice; 1 cup blueberries; 2 cup flour + 1 TBSP; 1 cup powdered sugar; 2 TBSP fresh lemon juice; 1/2 tsp lemon zest

Ingredients

Scale

Cake ingredients

1/2 cup butter (room temperature)
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1/4 tsp almond extract
1 cup whole milk
2 tsp baking powder
zest from one lemon
1/4 cup fresh lemon juice
1 cup blueberries
2 cup flour + 1 TBSP

Icing ingredients

1 cup powdered sugar
2 TBSP fresh lemon juice
1/2 tsp lemon zest

Instructions

In bowl add flour, salt, and baking powder. Set aside for later
In small bowl add blueberries and coat with 1 TBSP of flour, this helps them from sinking to the bottom of the loaf.
In mixer cream butter. Add eggs, sugar, lemon zest, lemon juice, vanilla and almond extract. Mix until well combined.
Gradually add flour and milk, scraping sides with spatula so make sure it is all mixed well. Fold in blueberries
Bake 350 in loaf pans prepped with non stick cooking spray. Cook for 50-60 minutes.
Meanwhile, in a mixing bowl make icing by combining powdered sugar, lemon juice, and lemon zest. Mix until smooth. Set aside to drizzle onto finished loaf.
Remove loaf from oven, Let cool completely then carefully remove from pan and drizzle icing on top. There is often a little extra icing I like to drizzle it on the individual slices because I LOVE ICING!