Buttermilk Blueberry Lemon Loaf

Directions

1. Loaf: Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, incorporating one at a time while mixing. Stir in the vanilla extract, buttermilk and whipping cream until combined. Set aside.
3. Rinse the blueberries, and while still damp, toss them with 2 tablespoons of flour to coat.
4. In a separate bowl, whisk together the remaining flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
6. Pour the batter into a greased loaf pan* and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack for 45 minutes.
8. Lemon Glaze: In a small bowl, whisk together the icing sugar, lemon juice and lemon zest until smooth.
9. Drizzle the glaze over the cooled loaf.
10. Garnish: Top with additional lemon zest.*Muffin Variation: grease a muffin tin and bake for 25-30 minutes, or until a toothpick comes out clean.