- 1/3 cup butter, melted
- 1 cup white sugar
- 1 lemon, juiced
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- 1/4 cup white sugar
- 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, beating well after each addition. 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 pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
04/03/2017
recipepes.com
blueberry lemon bread, recipe
PT15M
PT1H
5
455 calories
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