Combine the classic two favorites of lemons and blueberries into a tender, moist and delicious Lemon Blueberry Quick Bread.
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
1-1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar
Preheat oven to 350 degrees. Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
Gently fold in peel, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, lemon juice and 1/2 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Recipe makes one 8 x 4-inch loaf.
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