Friday, July 18, 2014

Blueberry Lemon Bread

Blueberries have been on sale every where in the last two weeks. I have been putting them in my morning yogurt and in fruit salad.  But today I decided to make some blueberry lemon bread.


1 1/2 cups fresh blueberries

3 tablespoons all purpose flour

2 tablespoons fresh lemon zest

1/3 cup melted butter

1 cup granulated sugar

1/4 cup freshly squeezed lemon juice

2 eggs

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk


3/4 cup powdered sugar

1 tablespoon fresh lemon juice

2 tablespoons milk


Preheat oven to 350 degrees and butter and lightly flour a 8x4 loaf pan.

In a small bowl add the blueberries, 3 tablespoons of flour and the lemon zest. Mix and set aside.

In a large mixing bowl beat together butter, sugar, lemon juice and eggs.

In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients into the butter mixture alternatively with the milk.

Slowly fold in the blueberries. Add the mixture into the prepared pan. Bake in the preheated oven for about 60 minutes.

Cool bread on a wire rack for 45 minutes. Run a knife around the parameter of the bread and place it on to a serving platter. I love the cracks on the top of this bread.

Once the bread is on a serving platter - stir up the glaze with the powdered sugar, lemon juice and milk. Drizzle the glaze over the bread. It will take the glaze a good hour to set. After the glaze has set - the bread can be sliced.

Yum! You can really taste the lemon and fresh berries.