Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

Ingredients

1 1/2 cups All-Purpose Flour

1 tsp Baking Powder

1 tsp Salt

1/3 cup Unsalted Butter, melted

1 cup Sugar

2 Eggs

1/2 tsp Vanilla Extract

2 tsp Lemon Zest

2 tbs Lemon Juice

1/2 cup Milk

1 cup Fresh Blueberries

4 tbs Lighthouse Keeper’s Citrus Cinnamon Blueberry Jam

Lemon Glaze

2 tbs Heavy Cream

1 1/2 cup Confectioners’ sugar

1 tbs Lemon Juice

1/2 tsp Vanilla Extract

2 tbs Lighthouse Keeper’s Citrus Cinnamon Blueberry Jam

Candied Lemon peel for topping, optional

Instructions: 

Preheat oven to 350 degrees and grease a 9"x 5" loaf pan

In a medium bowl, whisk flour, baking powder and salt, and set aside.

In the bowl of an electric mixer, blend together melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.

While slowly mixing, add flour mixture and milk in two batches until just combined.

Add blueberries to the batter and gently but quickly stir, by hand, to combine.

Immediately pour half the batter into prepared pan and spoon in blueberry jam along the center of the pan keeping it away from the edges then add the remaining batter on top.

Bake for 65-75 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below to completely cool. Remove from loaf pan.

Combine ingredients for the glaze and pour over the cooled loaf, top with candied lemon peel before glaze hardens, if using.