LEMON BLUEBERRY BREAD
An easy sweet quick bread made with fresh lemon juice and plump blueberries all topped with a two ingredient lemon glaze. Double the recipe and make an extra loaf for the family later in the week.
Provided by Beth Pierce
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Coat a 9×5 inch loaf pan with nonstick baking spray.
- 2. In a small bowl whisk together flour, salt and baking powder. Using mixer cream butter, brown sugar and sugar until light and fluffy. In a large measuring cup or bowl whisk together milk, eggs, vanilla extract and lemon juice. Add the wet and dry ingredients to the butter mixture in three intervals alternating between the two starting with the wet ingredients first. Mix just until incorporated.
- 3. Toss blueberries with 1 tablespoon of flour (except reserved blueberries). Remove blueberries from flour and add to batter. Gently fold in lemon zest and blueberries. Spoon into prepared pan. Top with reserved blueberries pressing in slightly. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting on to a cooling rack.
- 4. Mix powdered sugar and lemon juice to desired consistency. Drizzle over fully cooled bread.
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