1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated Splenda for baking
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1-1/2 cup fresh blueberries
1/2 cup confectioner’s sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.
In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of your Kitchen Aide or with a hand mixer, beat the butter until softened (about 1 minute). Add the Splenda and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour and milk a third at a time, alternating until all is added, scraping down sides of bowl at intervals. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, mix confectioner’s sugar and lemon juice until well blended, set aside.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made. Makes 1 loaf.