Blueberry Lemon Bread Recipe
Blueberries added to a lemon quick bread for a delicious blend of flavors. The lemony glaze is the perfect finishing touch.
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1/3 cup butter - melted
1 cup sugar
3 tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons lemon zest
1 cup blueberries - fresh or frozen
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon butter - melted
Grease the bottom and sides of a loaf pan. Preheat oven to 350° F.
Cream together the melted butter, sugar, egs, and lemon juice.
In a separate bowl, combine the flour, baking powder, and salt. Stir lightly to blend.
Add the flour mixture alternately with the milk to the creamed mixture. Beat just until evenly mixed.
Stir in the lemon zest; then gently fold in the blueberries just enough to distribute. Do not over mix.
Pour into the greased loaf pan and bake in preheated oven for 55 to 65 minutes or until a toothpick poked in the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and place on a cooling rack or platter.
Make up the glaze by stirring all ingredients together until smooth. Pour over the warm bread. Allow bread to cool before slicing.
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"Loved this bread! So moist and tasty. It was so good with a hot cup of coffee. The only thing I might change next time is to cut the glaze in half because there was plenty of it."
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