Preheat your oven to 350F (175C). Grease and flour a 9x5 inch loaf pan.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients, mixing gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

This is the secret for berries that stay put! Take 1.25 cups of the fresh cranberries and gently toss them with 1 tablespoon of the all-purpose flour in a small bowl. This light coating creates a barrier that helps suspend them in the batter as it bakes.

Carefully fold the floured cranberries into the cake batter until they are evenly distributed.

Pour the batter into your prepared loaf pan and spread it evenly.

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. It must be fully cooled before glazing.

While the loaf cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk or lemon juice until smooth. If the glaze is too thick, add a tiny bit more liquid, about a teaspoon at a time, until it reaches a perfect drizzling consistency.

Once the loaf is completely cool, drizzle the prepared glaze generously over the top.

Immediately arrange the remaining 1/4 cup of fresh cranberries on top of the glaze before it has a chance to set.

Allow the glaze to firm up before slicing and enjoying your perfectly baked, berry-filled loaf!