Ingredients:

• ½ cup milk
• 1 tablespoon grated lemon zest (packed)
• 2 tablespoons fresh lemon juice
• 2 cups + 1 teaspoon all-purpose flour (spooned into measuring cup and leveled)
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup blueberries (use frozen without defrosting)
• 1 stick (½ cup) unsalted butter, softened
• 1¼ cups granulated sugar
• 2 large eggs

• ¾ cup confectioners' sugar
• ¼ teaspoon lemon zest (packed)
• 1½ tablespoons fresh lemon juice

Instructions:

1. Preheat the Oven: Preheat the oven to 350°F and position the oven rack in the middle. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom with parchment paper, then spray the pan again.
2. Prepare the Milk Mixture: In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let it sit for at least 10 minutes while you continue with the recipe (it will curdle, which is normal).
3. Prepare the Dry Ingredients: In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a separate small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
4. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. Scrape down the sides again.
5. Combine the Mixtures: With the mixer on low speed, gradually add one-third of the flour mixture, followed by half of the milk mixture. Then, add another third of the flour mixture, followed by the remaining milk mixture, and finish with the remaining flour mixture, scraping the bowl as needed. Fold the flour-dusted blueberries into the batter with a spatula until evenly distributed.
6. Bake the Cake: Transfer the batter to the prepared pan and smooth the top. Bake for 50 to 60 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. Make the Glaze: In a small bowl, combine the confectioners' sugar, lemon zest, and lemon juice. If needed, adjust the consistency by adding more sugar or lemon juice to achieve a thick yet pourable glaze (similar in consistency to molasses or honey). Spoon the glaze over the top of the cooled cake, letting it drip down the sides. Allow the glaze to set for 10 to 15 minutes before slicing and serving.
8. Serve and Store: Slice the cake with a serrated knife. The cake will keep for up to 3 days on the countertop, stored in a covered container or wrapped in plastic wrap.

• You’ll need 2 large lemons for the entire recipe—be sure to zest them before juicing.