Baking Instructions

• Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the grated lemon zest and whole milk.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Gently fold in the fresh blueberries, being careful not to crush them.
• Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• While the bread is baking, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl.
• Once the bread is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
• Drizzle the lemon glaze over the cooled bread and serve.