Cup of Yum
1. Preheat the oven to 350°F.
2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
3. Cream butter and sugar together in the bowl of an electric mixer or using a hand mixer until light and fluffy.
4. Beat eggs in a small bowl and add them to the butter mixture; beat until combined.
5. Add mashed bananas, lemon zest, and lemon juice, and whisk until thoroughly combined. If needed, use a spatula to scrape the sides and bottom of the bowl.
6. Sift all dry ingredients into a medium bowl: flour, baking powder, and salt.
7. Slowly add the sifted dry ingredients to the banana mixture and mix just until combined. Be careful not to over-mix; this is very important.
8. Using a spatula, fold in the blueberries.
9. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter on it. Start checking on the bread at the 50-minute mark, and if you still need to bake more, check on it every 5 minutes.
10. Let it cool completely before placing it in the loaf pan. Run a knife over the edges, and gently remove the bread from the pan.

Glaze:

1. Add the powdered sugar to a medium bowl, along with two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick, add one more tablespoon of milk. I like the glaze on the thicker side yet pourable, so it will look white and shiny, not transparent.
2. After the bread has cooled, drizzle the icing over it with a fork or spoon.
3. Slice and serve!