 | | Directions |
- 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.
|
|
|
Prep Time: 40 minutes
Cook Time: 60 minutes
Container: Loaf pan
Servings: 14
|  | | Ingredients | | - | | 1/3 cup butter - melted |
| - | | 1 cup sugar |
| - | | 2 eggs |
| - | | 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 |
| - | | GLAZE: |
| - | | 1 cup powdered sugar |
| - | | 2 tablespoons lemon juice |
| - | | 1 tablespoon butter - melted |
| |
| |
