Lemon Blueberry Bread

Delicious! This was my first time ever zesting citrus. It's no where as difficult as I made it out to be in my mind. Here's the recipe from Bella Bistro's Blog. I baked my for about 50 minutes and used the cooking spray with flour to grease the pan, came out perfectly.

INGREDIENTS
1 1/2C. All-purpose flour
1t. Baking powder
1/4t. Salt
6T. Unsalted butter, room temperature
3/4C. Granulated white sugar
2 Large eggs
1/2t. Pure vanilla extract
1T.Grated lemon zest
1/2C. Milk
1C. Fresh blueberries

Lemon Glaze
1/4C. Granulated white sugar
2T. Fresh lemon juice

DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a loaf pan.

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your stand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes (mine took 60), or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.