Lemon Blueberry Bread

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp butter 
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• Grated zest of one lemon
• 1/2 cup milk
• 1 cup fresh blueberries

Lemon Glaze:

• 3/4 cup confectioner's sugar
• Juice of one lemon

Whisk together the flour, baking powder and salt.  In a separate bowl, beat the butter until softened (about 1 minute).  Add the sugar and continue to beat until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.  Beat in the vanilla extract and lemon zest.  With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour.  Mix only until combined.  Gently fold in the blueberries.

Scrape the batter into greased pan and bake at 350 for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner's sugar and the 2 tablespoons of lemon juice together until all blended together.  Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top.