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Ingredients
| salted butter: 1/3 cup (melted) |
| granulated sugar: 1 cup |
| lemons: 1 (juiced) |
| eggs: 2 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| 2% milk: 1/2 cup |
| lemon zest: 2 Tbl |
| blueberries: 1 cup (fresh) |
| lemon juice: 2 Tbl |
| granulated sugar: 1/4 cup |
Blueberry Lemon Bread
Credit: AllRecipes
User rating:
"The delightful combination of lemon and blueberries really jazz up this quick loaf cake."
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Prep Time
30 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside.
- In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over cake while still warm.