ingredients

1. 1/2 cup milk
2. 1Tbs. grated lemon zest, packed
3. 2Tbs. fresh lemon juice
4. 2 cups all-purpose flour
5. 1tsp. flour (for mixing with blueberries, you'll see later)
6. 1/4tsp. baking soda
7. 1/4tsp salt
8. 1 cup fresh blueberries (if using frozen, do not thaw)
9. 1/2 cup unsalted butter, softened
10. 1+1/4 cups white sugar
11. 2 eggs

For the glaze:

1. 3/4 cup powdered sugar
2. 1/4tsp. lemon zest, packed
3. 1+1/2 Tbs. fresh lemon juice

Note: You'll need 2-3 lemons to for the entire recipe. Be sure to zest them before you juice them!

directions

1. Preheat oven to 350 degrees F and set your oven rack in the middle position. Spray a 9x5 metal loaf pan with cooking spray, line the bottom of the pan with parchment paper, then spray the pan again.
2. In a small bowl, whisk together the milk, lemon zest + juice. Let sit for 10 minutes while you proceed with the recipe. It will curdle; that's what you want.
3. In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the teaspoon of flour, and set both aside.
4. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
5. Beat in the eggs one at a time, beating well after each eg. Scrape down the sides of the bowl again.
6. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture; scraping the bowl as necessary.
7. Add the flour-dusted blueberries to the batter and fold in with a spatula until evenly combined.
8. Transfer the batter into the prepared pan and smooth the top. B are for 50-60 minutes, until the cake is golden brown and a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter.
9. Make the glaze: In a small bowl, mix together the powdered sugar, lemon zest, and lemon juice. Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10-15 minutes before serving.