Meyer Lemon Blueberry Loaf

Yield: 1 standard loaf

Filled with blueberries and drizzled with a bright Grand Marnier glaze, this meyer lemon blueberry loaf is perfect for
brunch, dessert, or a snack!

Ingredients
Loaf
1 and 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 meyer lemons
8 ounces cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1 cup blueberries
Meyer Lemon Glaze
1/2 cup powdered sugar
1 tablespoon Grand Marnier
Zest of 1 meyer lemon

Instructions
1. Preheat oven to 325 degrees and grease a 9x5" loaf pan.
2. In medium bowl, whisk flour (reserving 1 Tablespoon to toss with blueberries), baking powder,
baking soda and salt. Set aside.
3. In the bowl of an electric mixer, mix sugar and lemon zest on medium-low speed for about 5
minutes so the sugar can absorb all that citrus flavor.
4. Add cream cheese and butter, and cream on medium speed until light and smooth, scraping
down the bowl as needed.
5. Add eggs followed by vanilla extract, and mix until incorporated.
 . Alternate adding dry ingredients with milk into batter, starting and ending with dries.
7. In a separate bowl, toss blueberries with remaining Tablespoon of flour and then stir into batter.
. Pour batter into prepared pan and bake at 325 degrees for 60-70 minutes (mine usually takes
exactly 65 minutes) rotating once halfway through.
Lemon Glaze
9. Whisk powdered sugar, Grand Marnier and zest together until smooth.
10. Spoon over cooled loaf and serve.
11. Garnish with additional meyer lemon zest if desired.

Notes
Mixing the sugar with zest in the beginning allows the sugar to take on all that citrus flavor and gives
you a lot more flavor in the final product.

Bread is good the day you make it, but even better the next day. My advice is to wrap it well in plastic
wrap once it has completely cooled and dive in the next day!
https://buttercreamblondie.com/meyer-lemon-blueberry-loaf/