Ingredients

• 1 cup milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries, fresh or frozen
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs

• 1 cup powdered sugar
• 1 tbsp lemon zest
• 2 to 3 tbsp lemon juice

Instructions

1. Grease and flour a loaf or bundt pan.
2. Stir together milk, lemon juice, and lemon zest. Let sit for 5 minutes.
3. Whisk together flour, baking soda, and salt in a separate bowl.
4. Toss blueberries with a spoonful of flour to coat.
5. Beat softened butter and sugar for 3 to 5 minutes, until light and fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Alternate adding the flour mixture and lemon milk mixture into the butter mixture, starting and ending with flour.
8. Gently fold in the flour coated blueberries.
9. Pour batter into the prepared pan. Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick comes out clean.
10. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
11. Whisk together powdered sugar, lemon zest, and lemon juice for the glaze.
12. Drizzle glaze over the completely cooled cake and let set for 5 to 10 minutes before slicing.

Notes

• Coating the blueberries in flour is key to preventing them from sinking.
• Add eggs one at a time to avoid curdling the batter.
• Cool the cake completely before glazing so it doesn't slide off.

Storage

• Room temperature: airtight container, up to 3 days
• Refrigerator: 5 to 6 days
• Freezer: wrapped tightly without glaze, up to 3 months

Nutrition (Estimate, per slice)