- Prep time 15 minutes
- Total time 2 hours & 30 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. Grease 9- x 5-inch (or 10- x 4-inch) loaf pan and line with parchment paper, leaving overhang on two opposite sides.
In large bowl, whisk together flour, baking powder and salt; set aside.
In separate bowl using electric mixer on medium-high speed, beat together butter and sugar until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until smooth, about 2 minutes. Beat in lemon zest and juice.
On medium-low speed, in two additions, beat flour mixture into batter, alternating with milk, just until combined (do not overmix).
In separate bowl, stir blueberries with 1 tsp flour; using spatula, gently fold blueberries into batter.
Scrape batter into prepared loaf pan, smoothing top. Bake until top of loaf is golden brown and cake tester inserted in centre of loaf comes out clean, 1 hour to 70 minutes. Let cool in pan for 10 minutes; unmold onto rack and let cool completely (at least 1 hour).
Drizzle Lemon Glaze over loaf; let stand until set, about 10 minutes. Slice and serve. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or sliced and placed between waxed paper in airtight container and frozen for up to 3 months.)
Lemon Glaze In bowl, whisk 1 cup icing sugar with 2 to 3 tbsp lemon juice and 1 tbsp 18% cream until smooth. Makes approximately 1 cup.
Nutritional facts Per serving: about
- Calories 355
- Total fat 11 g
- Saturated fat 6 g
- Cholesterol 60 mg
- Sodium 210 mg
- Total carbohydrate 59 g
- Fibre 1 g
- Sugars 39 g
- Protein 5 g
- Iron 1.5 mg
