Lemon Blueberry Bread
Taste of Home
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Informs Julianne Johnson of Grove City, Minnesota, "Of all the quick breads we had growing up, this beautifully glazed berry-studded loaf is the best!"
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour + cooling
Ingredients:
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon peel
- 1/2 cup chopped nuts
- 1 cup fresh or frozen blueberries
- GLAZE:
- 2 tablespoons lemon juice
- 1/4 cup sugar
Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon juice. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk; beating well after each addition. Fold in lemon peel, nuts and blueberries.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near 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. Yield: 1 loaf.