# What You’ll Need:
→ Fruits
01 - 150 grams fresh blueberries
02 - Finely grated zest of 1 lemon
→ Baking Essentials
03 - 190 grams all-purpose flour
04 - 200 grams granulated sugar
05 - 115 grams unsalted butter, softened
06 - 2 large eggs
07 - 120 millilitres whole milk
08 - 8 grams baking powder
09 - 3 grams fine salt
→ Glaze
10 - 120 grams powdered sugar
11 - 30 millilitres lemon juice
# How to Make It:
01 - Preheat oven to 175°C. Lightly grease a 23 x 13 cm loaf pan to ensure easy release after baking.
02 - In a large mixing bowl, cream softened butter with granulated sugar until the mixture is pale and airy.
03 - Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in finely grated lemon zest for aromatic freshness.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution.
05 - Alternate adding dry ingredients and milk to the butter mixture, mixing gently until just combined. Do not overmix to maintain a tender crumb.
06 - Carefully fold blueberries into the batter to distribute evenly without crushing.
07 - Pour batter into the prepared loaf pan, smoothing the top. Bake for 50 minutes, or until a toothpick inserted into the centre emerges clean.
08 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before finishing.
09 - Whisk powdered sugar with lemon juice until a smooth, pourable glaze forms. Drizzle over cooled loaf before slicing.
