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

TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD: 1 loaf (16 slices).

Ingredients

• 1/3 cup butter, melted

• 1 cup sugar

• 3 tablespoons lemon juice

• 2 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup 2% milk

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped nuts

• 2 tablespoons grated lemon zest

• 2 tablespoons lemon juice

• 1/4 cup sugar

Directions

• 1. 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.

• 2. 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.

• 3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

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