Blueberry Lemon Bread

• 6 Tablespoons Butter, Softened, Plus Extra For Brushing On Top Of Loaf
• 1 cup Sugar
• 2 whole Eggs
• 1-1/2 cup Pastry (or Cake) Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Milk
• 1-1/2 cup Fresh Blueberries
• 1 Tablespoon Lemon, Rind
• 2 teaspoons Freshly Squeezed Lemon Juice
• 1 Tablespoon Limoncello (optional)
• Coarse Sugar, For Sprinkling On Top
• _____
• Glaze Ingredients
• 1/2 cups Powdered Sugar
• 3 Tablespoons Milk (more As Needed)
• 1 Tablespoon Freshly Squeezed Lemon Juice

1. In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.
2. In a separate bowl (or plastic bag), mix together the flour, baking powder and salt. Stir or shake until well mixed.
3. Add the flour mixture gradually into the butter/egg mixture along with 1/2 cup milk.
4. Gently stir in blueberries, lemon rind, 2 teaspoons lemon juice and Limoncello. Do not over-mix or the bread will be tough. Over-mixing will also cause the blueberries to sink to the bottom of the bread and not be evenly distributed through it.
5. Pour batter into a greased loaf pan. Sprinkle the top with coarse sugar, if desired.
6. Bake at 350F for 50 to 60 minutes. Do not over-bake or bread will be dry.
7. While the bread is baking, make the glaze. Combine the powdered sugar, 3 tablespoons milk and 1 tablespoon lemon juice. Add more milk if needed until it is of fairly thin consistency.
8. Remove bread from the oven and allow to cool in the pan for about 15 minutes. Loosen bread from pan along the edges with a butter knife. Turn out and cool on a wire rack. Brush the top with some melted butter and sprinkle with coarse sugar. Drizzle the glaze onto the bread and enjoy!

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Taken from tastykitchen.com/recipes/breads/blueberry-lemon-bread/ (may not work)