A moist loaf with juicy blueberries and a zesty lemon glaze.
Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with cooking spray, and if desired line with parchment paper.
In a large mixing bowl whisk together the butter and infused sugar. Whisk in the eggs and the lemon juice.
In a medium bowl mix together flour, baking powder and salt. Gradually add flour mixture and milk alternately in batches to the wet ingredients, beginning and ending with flour, lightly stirring in between each addition. Batter will be fairly thick.
Spread the batter into the prepared loaf pan. Press a few of the extra blueberries into the top of the batter.
Bake for 50 – 60 minutes until lightly golden and a toothpick inserted comes out clean. Cool for 15 - 20 minutes in the pan then transfer to a wire rack to cool completely.
Meanwhile, prepare the glaze. Mix the icing sugar and lemon juice in a small bowl until smooth. Drizzle glaze over the top of the cooled loaf allowing some to dribble down the sides. Garnish the loaf with lemon zest and fresh blueberries.