Lemon Blueberry Bread

ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup blueberries
• 1 Tablespoons all-purpose flour
• Lemon glaze
• 2 Tablespons butter, melted
• 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• directions:    
• 1.  line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
• 2.  In a medium bowl, whisk the flour, baking powder and salt, and set aside.
• 3.  In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice.  Mix until well combined.
• 4.  While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
• 5.  Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour.  This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
• 6. Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine, then pour batter into the baking pan
• 7. Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla.
• 8.  set up four small rocks in the dutch oven for your pan to rest on. The pan should not be touching the dutch oven. 
• 9.  bake for about 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. 
• 10. After the cake had cooled flip it over onto a tray and pour the glaze over the top. (if you make the glaze before hand you can put it in the jar and put it next to the coals to warm it back up before pouring it)
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