BC Blueberry Lemon Loaf From Well Seasoned’s Chef Angie Quaale

When you are out in the valley, you are going to want to stop in at Well Seasoned Gourmet Food Store at 20353 64 Avenue and pick up a thing or two for your home kitchen. Owner, Angie Quaale, sources sauces and spices from near and far, a freezer full of ready to heat meals, all the cooking tools you’ll ever need, and even hosts online and in person cooking classes at the shop. Here’s here recipe for an easty BC Blueberry Lemon Loaf.  More more BC Blueberry Recipes from Well Seasoned can be found by, clicking here.

BC Blueberry Lemon Loaf

½ cup butter, softened
1 cup sugar
2 ¼ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 pinch salt
2 eggs
1 egg yolk
1 cup buttermilk
1 teaspoon vanilla
2 ½ cups fresh BC blueberries
Zest & juice of 1 lemon
For the buttermilk glaze:
2 cups powdered sugar
2 tablespoons buttermilk
¼ cup whole milk
Zest & juice of 1 lemon

Directions for BC Blueberry Lemon Loaf

With a wooden spoon, beat the butter and sugar together in a large bowl until well-combined.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together the eggs, lemon juice, zest, egg yolk, buttermilk, and vanilla. Alternate adding the dry and wet ingredients to the butter mixture alternately, in 2 or 3 additions each. Mix until just combined.
Fold in the blueberries. Pour the mixture into a lightly greased 9- by 9-inch cake pan or muffin pans, then bake in a 350° F oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool completely.
To make the glaze, whisk the powdered sugar, buttermilk, lemon juice, zest and milk together to combine. Make sure the glaze is runny. Add additional milk, 1 tablespoon at a time, if needed.
Place the loaf or muffins on a wire rack and pour the glaze over top. Let it set completely before serving