Prep time: 15 minutes

Cook time: 40-50 minutes

Materials:

• 1 ½ cups all purpose flour (reserve 1 tbsp. for blueberries)
• Pinch of salt
• 1 tsp. Baking powder
• ⅓ cup unsalted butter softened at room temperature
• 1 tbsp. Vanilla extract
• ¾ cup sugar
• 2 large eggs
• Zest of 1 lemon
• ½ cup milk
• 1 cup fresh blueberries
• ¾ cup powdered sugar (for glaze)
• 2-3 tbsp. lemon juice (for glaze)

Process:

1. Preheat the oven to 375 degrees F and line a loaf pan with some parchment paper. Grease with some unsalted butter or cooking spray and set aside.
2. In a small mixing bowl add in the blueberries and reserved 1 tbsp of flour. Mix roughly and set aside.
3. In a separate mixing bowl combine the remaining flour, salt and baking powder. Mix well and set aside.
4. Into a medium mixing bowl add in the butter and sugar. Using a hand held mixer mix until sugar is dissolved and mixture is fluffy. 
5. Add in the vanilla and lemon zest and mix to combine. 
6. Add in one egg at a time making sure to mix well after each egg.
7. Once the mixture has fully come together start to gradually add in the flour and milk. Continue until everything is incorporated. 
8. Using a spatula fold in the flour coated blueberries, making sure to be careful not to break the blueberries. 
9. Pour the mixture into your prepared loaf pan and bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Let the cake cool completely.
11. In a small mixing bowl combine the powdered sugar and lemon juice. 
12. Pour the mixture over the cake. Let sit for a few minutes to set and then ENJOY!