You know this is going to be good, right?…I mean, lemon and blueberries together, it just cannot go wrong.
I always have at least two boxes of blueberries in my freezer. I buy them fresh and freeze it, and use it in everything from smoothies to muffins to pancakes and morning cereal. Same with the lemons, I always have a few lying around in the refrigerator.
Tangy, sweet and moist, it is one perfect quick bread. It smells wonderful and looks amazing, thanks to the beautiful marbling from the blueberries. The sugar and lemon juice glaze on top gives it an extra boost of lemonyness. This time though, I chose not to glaze the bread since I wanted to keep it plain and simple.
Although the recipe specifies a 60-70 minutes baking time, start checking at 50 minutes.
Lemon Blueberry Bread
Recipe coutesy: Taste of Home
1/3 cup butter, melted
1 cup sugar
3 tbsp. lemon juice
11/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tbsp. grated lemon peel
2 Tbsp lemon juice
1/4 cup sugar
Preheat oven to 350 deg F.
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 peel.
Transfer to a greased 8-in by 4-in loaf pan. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to the rack.
Combine glaze ingredients; drizzle over bread. Cool completely.
Note: If using frozen blueberries, use without thawing to avoid discoloration of the batter.