Blueberry Lemon Bread

1. Preheat and Prepare the Pan: Preheat the oven to 350°F (175°C). Spray the bottom and sides of a 9 x 5 x 3 inch loaf pan with non-stick vegetable spray (or butter if you prefer).
2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In the bowl of your electric mixer, or with a hand mixer, beat the softened butter for about 1 minute. Add the sugar (or Stevia) and continue to beat until the mixture is light and fluffy.  
4. Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, beat in the vanilla extract and lemon zest.  
5. Combine Dry and Wet Ingredients: With the mixer on low, add the flour mixture in three additions and the milk in two additions, alternating between the two, starting and ending with the flour. Mix only until combined. Gently fold in the fresh blueberries.  
6. Bake the Bread: Scrape the batter into the prepared loaf pan and bake for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.  
7. Prepare the Lemon Glaze: While the bread is baking, whisk together the confectioner’s sugar and fresh lemon juice in a small saucepan until fully blended.  
8. Glaze the Bread: Allow the loaf to cool for about 10 minutes after baking, then remove it from the pan and drizzle the lemon glaze over the top. Enjoy!

Enjoy your Blueberry Lemon Bread!