Lemon blueberry bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter or margarine, melted |
| 1 | cup | Sugar |
| 3 | tablespoons | Lemon juice |
| 2 | Eggs | |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | cup | Milk |
| 2 | tablespoons | Grated lemon peel |
| ½ | cup | Chopped nuts |
| 1 | cup | Fresh or frozen blueberries |
| ¼ | cup | Sugar |
Directions
GLAZE
Beat butter, sugar, lemon juice and eggs in a mixing bowl. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon peel, nuts and blueberries. Pour into a greased 8 x 4 x 2-inch loaf pan. Bake at 350 for 60 to 70 minutes or until bread tests done. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yield: 1 loaf.
Source: Taste of Home, Feb/Mar 95 Typed for you by Marjorie Scofield March 27, 1995
Recipe By : Julianne Johnson, Grove City, Minnesota From: Marjorie Scofield Date: 04-05-95 (69) Recipes