Lemon blueberry loaf w/ a lemon blueberry glaze!🫐🍋 For the Lemon Blueberry Loaf - 1/2 cup (113g) unsalted butter, softened - 1 cup (200g) granulated sugar - 1 tablespoon (6g) lemon zest (about 2 lemons) - 2 large eggs, room temperature - 2 tablespoons (30g) fresh lemon juice - 1 teaspoon (5g) vanilla extract - 1/2 teaspoon (3g) salt - 1 1/2 cups (188g) all-purpose flour, plus 1-2 tablespoons (8-16g) for coating the blueberries - 1 teaspoon (4g) baking powder - 1/2 cup (120g) whole milk, room temperature - 1 cup (150g) fresh blueberries - 1/3 cup (110g) blueberry jam or preserves For the Lemon Blueberry Glaze - 1/2 cup (60g) powdered sugar - 2 tablespoons (30g) fresh lemon juice - 1/2-1 tablespoon (4-8g) freeze-dried wild blueberry powder Directions - Preheat the oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - In a small bowl, toss the blueberries with 1-2 tablespoons of flour until evenly coated. This helps prevent them from sinking while baking. - In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar becomes fragrant and slightly moist. - Add the softened butter and beat until light and fluffy, about 3-5 minutes. - Mix in the eggs one at a time, followed by the vanilla extract and fresh lemon juice. - Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix. - Gently fold in the flour-coated blueberries. - Spread half of the batter into the prepared loaf pan. Spoon half of the blueberry jam over the batter and gently swirl it with a knife. Top with the remaining batter, then dollop the remaining jam over the top and swirl again. - Bake for 55-65 minutes, or until the loaf is golden brown, the top is domed and cracked, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely tent the loaf with foil during the last 15-20 minutes of baking. - Allow the loaf to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. - For the glaze, whisk together the powdered sugar, lemon juice, and freeze-dried blueberry powder until smooth. Drizzle over the cooled loaf, let the glaze set for a few minutes, then slice and enjoy #bakingtiktok - @lovevivv