Lemon Blueberry Loaf
A moist, delicious, lemony quick bread loaded with freshly picked blueberries!
Servings: 1 loaf
Ingredients
LEMON BLUEBERRY LOAF:
- 1/3 c. butter softened
- 1 c. granulated sugar
- 3 T. lemon juice
- 2 lg. eggs
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 c. milk
- 2 T. lemon zest
- 1 c. fresh or frozen blueberries
GLAZE:
- 2 T. lemon juice
- 1 T. butter melted
- 1 c. confectioner's sugar
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan; set aside.
- LEMON BLUEBERRY LOAF: In a mixing bowl, beat together butter, sugar, lemon juice, and eggs until creamy and smooth.
- In a separate bowl, combine flour, baking powder, and salt. Add flour mixture into egg mixture alternately with milk; beat until just combined. Fold in lemon zest and blueberries.
- Pour batter into the prepared loaf pan. Bake for 55-65 minutes or until bread springs back to the touch. Cool for 5-10 minutes in the pan, then remove the loaf from the pan to a cooling rack to cool completely.
- GLAZE: Beat all ingredients together until smooth. Spread over the loaf and devour!
- Store leftovers in an airtight container in the refrigerator.
Speak Your Mind