Lemon Blueberry Loaf

Loaded with fresh blueberries and lemon zest, this sweet loaf adds a spot of sunshine to any lunch box. Tip: Make a decadent sandwich by spreading strawberry or apricot jam between two slices.

For the Loaf:

• 1 cup butter (or 2 sticks), room temperature
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• zest of 1 lemon
• 2 cups white flour
• 1 cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup buttermilk
• 1–2 cups fresh blueberries

For the Lemon Drizzle:

• ¼ cup lemon juice, freshly squeezed
• ¼ cup sugar

Preheat oven to 350ºF. Spray 2 loaf pans with cooking oil and line with parchment paper.

1. In a bowl, cream the butter and sugar until mixture is light and airy. Add the eggs, vanilla, and lemon zest, and mix until incorporated.
2. Add the dry ingredients and the buttermilk, and evenly combine. Gently stir in the blueberries.
3. Pour the mixture into the prepared pans, and bake for 40 minutes (but could take up to an hour, depending on your stove).
4. While the loaves are baking, in a small bowl, whisk together the lemon juice and ¼ cup of sugar, and set aside.
5. Remove the loaves from the oven and cool in the pans for 20 minutes.
6. Remove loaves from the pans and place onto a cooling rack.
7. Drizzle the loaves with the lemon-sugar mixture, and cool completely.