Make it in a Kaiser loaf pan

Lemon Blueberry Bread

Kathy found this recipe on  Joy of Baking.com.  This bread tastes just like Costco's Blueberry Muffins (more cake like than muffin).

• 1 1/2 cups (195 grams) all-purpose flour 
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1 tablespoon grated lemon zest (outer yellow skin of the lemon)
  
• 1 cup (240 ml) fresh blueberries
  
• 1/2 cup (113 grams) unsalted butter, room temperature
  
• 3/4 cup (150 grams) granulated white sugar 
  
• 2 large  eggs
  
• 1 teaspoon pure vanilla extract
  
• 1/2 cup (120 ml) milk
  

Lemon Glaze:

• 2 tablespoons (25 grams) granulated white sugar
  
• 1 tablespoon fresh lemon juice
  

Preheat oven to 350°.  Line bottom of loaf pan bottom with parchment paper, butter and four pan.  Beat butter and sugar until light (1 minute).  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla extract and lemon zest.  With mixer on low, add the flour mixture (in 3 additions) alternately with milk (2 additions) - starting and ending with flour.  Gently fold in the blueberries.  Scrape batter into prepared pan and bake for 55-60 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. 

Prepare Glaze while baking - in small saucepan, bring the 1/4 cup sugar and lemon juice to a boil, stirring until the sugar dissolves.  When the bread is done, remove from the oven and place on a wire rack.  Pierce the hot loaf all over with a wooden skewer and 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.  

Makes 1 loaf.