Lemon Blueberry Bread
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota Recipe Type: Breakfast, Brunch Total Time: PT01H15M
Prep time:
Cook time:
Serving size: 1
Calories per serving: 2,546.333
Ingredients:
Cook time:
Serving size: 1
Calories per serving: 2,546.333
1/3 cup butter butter melted
1 cup sugar sugar
3 tablespoons lemon juice lemon juice
2 eggs large eggs room temperature
1 1/2 cups flour all-purpose flour
1 teaspoon baking powder baking powder
1/2 teaspoon salt salt
1/2 cup milk 2% milk
1 cup frozen blueberries fresh or frozen blueberries
1/2 cup nuts chopped nuts
2 tablespoons lemon zest grated lemon zest
GLAZE:
2 tablespoons lemon juice lemon juice
1/4 cup sugar sugar
Directions:
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
Source: tasteofhome.com
Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
Source: tasteofhome.com