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

2 eggs

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 lori.lesley@gmail.com.