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Lemon Blueberry Bread cont.
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1/4 cup sugar
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |