Lemon Blueberry Loaf

Preheat oven to 350°F (175°C).

Prepare a 9"x 5" (23x13cm) bread pan with parchment paper or lightly grease with cooking spray or butter.

In a bowl, whisk together 1.5 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.

In a separate bowl using an electric mixer, combine and mix 1/3 cup (75g) melted unsalted butter, 1 cup (200g) granulated sugar, 2 eggs, 1⁄2 teaspoon vanilla extract, 1 tablespoon freshly grated lemon zest (2 lemons to be safe), and 2 tablespoons lemon juice.

Slowly fold in your prepared flour mixture and 1/2 cup (120ml) milk. Do not overmix.

Using a strainer, rinse your blueberries and leave damp. Add into a small bowl and sprinkle 1 tablespoon (8g) of flour to lightly coat your blueberries.

Pour in your blueberries to the batter and lightly mix by hand. Do not mix with an electric mixer.

Taking your prepared bread pan, pour half of the batter and spread evenly. Taking about ½ of your pre-measured blueberry Reál, slowly drizzle over the top of your batter. Taking a fork or spatula, spread throughout your batter mixture, dragging your fork to create visual flavoring!

Cover with remaining batter and repeat with remaining Reál syrup.

Carefully add to the oven and bake for 50-65 minutes. Each oven is different so after 50 minutes, use a toothpick to check the center of the cake and repeat every 5 minutes until fully cooked. The toothpick will come out clean once it is ready.

While your loaf is baking, mix together your lemon icing by combining together 2 tablespoons melted butter, 1/2 cup (60g) powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons fresh lemon juice in a small bowl.

After cooling, pour icing over the top of your loaf and garnish with additional lemon zest and blueberry Reál syrup drizzle for added flavor.