Lemon Blue Berry Bread

cake

8½" x 4½" x 2½" bread pan, sprayed or lined with parchment paper
½ cup (1 stick) unsalted butter (room temperature)
1 cup granulated sugar2 large eggs (room temperature)
2 Tbsp lemon juice (fresh squeezed)
zest of 2 medium-sized lemons
⅓ cup buttermilk (room temperature)
1½ cups all-purpose flour
¼ tsp baking powder¼ tsp baking soda
½ tsp salt½ tsp pure vanilla extract
¼ tsp almond extract (optional)
1 cup fresh or frozen blueberries (defrosted)
1 tsp flour (for dusting blueberries)

soaking liquid

2 Tbsp fresh lemon juice2 Tbsp granulated sugar

glaze

¾ cup powdered sugar
1 Tbsp lemon juice
¼ tsp kosher salt


Spray or line bread pan with parchment paper and preheat oven to 350 degrees.
Cream butter and sugar together until light and fluffy.
Then add eggs and beat thoroughly.
Scrape sides of bowl, mix in lemon juice, lemon zest and buttermilk.
Sift flour, baking powder, baking soda and salt; add to wet ingredients.
Mix until just incorporated but do not over-mix. Stir in vanilla and almond extracts.
Toss blueberries with additional 1 tsp flour until coated then fold them carefully into the batter. Transfer batter into prepared bread pan and smooth the top of batter.
Bake 45−55 minutes until golden on top and tester comes out clean.
Allow to cool 10 minutes in pan, then remove from pan.
Prepare soaking liquid by microwaving lemon juice and sugar just until hot (10-15 seconds).
Stir to dissolve sugar completely.
Poke holes in top of bread with toothpick or skewer and spoon liquid over warm bread. Allow the bread cool completely
Stir together ingredients for glaze and add a drop of water or lemon juice if glaze is too thick.
Pour glaze over cooled bread and allow to set (15-20 minutes). Slice and enjoy!