A moist and zesty quick bread bursting with juicy blueberries and topped with a tangy lemon glaze. Perfect for breakfast, snacking, or dessert.

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1. Preheat the oven to 350°F and prepare a 9×5″ loaf pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.

2. In a medium bowl, whisk together flour, baking powder, and salt, and set aside.

3. Using an electric mixer, blend melted butter, sugar, vanilla, eggs, lemon zest, and lemon juice until combined.

4. On a low speed, alternately add the flour mixture and milk, mixing until just combined. Avoid overmixing.

5. Gently fold in the blueberries into the batter.

6. Transfer the batter to the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for about 15 minutes before moving it to a serving platter.

8. Whisk together melted butter, powdered sugar, lemon juice, and vanilla to make the glaze.

9. If the glaze is too thick, add additional lemon juice, a teaspoon at a time, until it reaches a pourable consistency.

10. Drizzle the glaze over the warm loaf, allowing it to soak in before serving.

The loaf stays fresh at room temperature for 2-3 days when covered. For longer storage, refrigerate or freeze.

Freeze leftovers by cooling the loaf completely, wrapping tightly in plastic wrap and foil, and freezing up to 3 months.

Make mini loaves by dividing the batter and baking for 40-45 minutes.

Substitute lemons with lime, orange, or grapefruit for different citrus flavors.

Try other berries like raspberries or blackberries, or add toasted nuts, coconut, or chocolate chunks.

Make muffins instead of a loaf for easy portable treats.