Blueberry Lemon Bread

There is literally not one family gathering where I am not asked to make this. In fact, they have recently started calling it crack-bread. It's usually gone within an hour. This is relatively easy and ridiculously delicious. To make the bread you are going to need:

** This is the recipe to make two loaves, if you are just making one cut the recipe by half**

** Two lemons should be enough to get you through the entire recipe**

3 cups flour (All purpose please)

2 teaspoons baking powder

2 teaspoons salt

2 cups sugar

4 eggs

1 teaspoon vanilla extract (Use the real stuff, its always better)

2/3 cup melted, unsalted butter

4 teaspoons fresh lemon zest

4 tablespoons fresh lemon juice

1 cup milk (full, 2%, skim...whatever you like. I used skim.)

2 cups fresh or frozen blueberries

Flour for coating berries

For the lemon glaze you will need:

4 tablespoons melted butter

1 cup powdered sugar

4 tablespoons lemon juice

1 teaspoon vanilla extract

Using a stand or electric mixer blend together the melted butter, eggs, vanilla, sugar, lemon juice and lemon zest. Its going to look like a lot of zest but I promise it's not going to be too overwhelming.

In a separate bowl whisk together the flour, baking powder and salt. Once thoroughly combined, add all the dry ingredients and the milk to your wet ingredients. I find it easier to add it in 2 or 3 batches while my mixer is running. Once combined turn off your mixer and move to your blueberries.

**If you are using fresh, the best practice is to rinse them and then coat them all in some flour. This will help the blueberries from sinking to the bottom of the bread. But honestly if that does happen, the bread still tastes just as good. So don't stress about it.**

Add the blueberries to the batter and mix gently by hand. Then bake in a 350-degree oven for 55-60 minutes. Once baked, let the bread cool for about 30 minutes while you make the glaze. The glaze is super simple, you just whisk together all of the ingredients until well combined. After the bread has cooled, remove from the baking dish and set your bread on either a serving platter or a cooling rack with a drip pan. Personally I just go for the serving dish so none of the glaze is wasted.

Pour glaze directly onto the bread, you can scoop up any that pools on the sides and pour it over again. I like to let everything sit for at least and hour (if not overnight) before serving.

And that's it! Super simple, super delicious and always goes really really well with a lemon beer. Give it a try, and do your best to actually get a slice....it goes fast!