Blueberry Lemon Bread

Rating: 4
Difficulty: easy
Category: dessert
https://www.tasteofhome.com/recipes/lemon-blueberry-bread/
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes

Ingredients:

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts

  • 2 tablespoons grated lemon zest

    GLAZE:

  • 2 tablespoons lemon juice

  • 1/4 cup sugar

Directions:

  1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

Notes:

To keep this lemon blueberry bread moist, avoid using low-fat milk; stick to 2% or whole milk. Also, bring the eggs to room temperature before using. The glaze applied after baking will absorb into the warm bread, providing even more moisture. When cool, store the bread in an airtight container to keep prevent it from drying out. Be sure to follow thesebread storage tips, too.

Nutrition Facts: