##INGREDIENTS##
###for loaf###
* 1-1/2 cups all-purpose flour
* 1/3 cup fine yellow cornmeal
* 2 teaspoons grated lemon zest
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup unsalted butter, softened
* 3/4 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1/2 cup milk
* 1 cup blueberries
###for glaze###
* 1-1/4 cups icing sugar
* 2 tablespoons each lemon juice, softened unsalted butter
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Preheat oven to 350 F.
2. Line the bottom of an 8-inch loaf pan with parchment paper and butter sides well.
3. Blend the flour with cornmeal, lemon zest, baking powder and salt until well combined. Reserve.
4. In a large bowl, using an electric mixer, beat the butter until fluffy. Gradually add in the sugar. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary. Stir in the vanilla.
5. Blend flour mixture into wet mixture in three additions, alternating with the milk until combined. Fold in the blueberries.
6. Pour the batter into prepared loaf pan and smooth the top.
7. Bake for 50 to 55 minutes or until a tester inserted into the centre comes out with just loose crumbs attached.
8. Cool in the pan for 5 minutes. Turn out onto a rack and cool completely.
9. Blend icing sugar with lemon juice and butter until smooth. Drizzle over the cooled loaf.
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