Lemon blueberry bread
This recipe comes from a dear friend in Arizona. She always had this on hand when I would go and visit her. The lemon glaze takes it from being an ordinary blueberry bread to an extraordinary one.
Quick breads are so easy and make a wonderful addition to any breakfast. They are also a great way to make someone's day extra special. Enjoy!
1/3 cup butter, melted
1 cup sugar
3 tablespoons of fresh lemon juice
1-1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 cup fresh blueberries
1/2 cup chopped walnuts
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1/4 cup powdered sugar
In a large bowl, beat the butter, sugar, lemon juice and eggs. In a small bowl combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in blueberries, walnuts and lemon peel.
Transfer to a greased 8x4 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.
If the bread starts to get too dark on top just gently lay a piece of foil over it for the remainder of cooking time. Cool for 10 minutes then remove from pan to a cooling rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.