Lemon Blueberry Bread

LEMON BLUEBERRY BREAD

Our church has a ministry aimed at newcomers.  After they visit us, we deliver to them a basket that includes a loaf of homemade bread.  I was called yesterday and asked to bake two loaves.  I looked for a recipe that had things I have on hand normally.  Each summer Olivia and I either pick fresh blueberries ourselves or buy them in bulk for freezing.  I decided to go with this delightful lemon blueberry recipe I found on allrecipes.com .  I made one minor adjustment.  I did not use the nuts because some folks have nut allergies and I used powdered sugar for the glaze instead of regular sugar.  The bread made the house smell wonderful.  If you need a small gift for someone this holiday season, this might make a good choice or have it for a quick breakfast during this busy, festive season.  I'm thinking about trying it using strawberries or maybe even small pieces of peaches. Be creative!
-Nanette

• 1/3 cup melted butter
• 1 cup white sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1/2 cup chopped walnuts
• 1 cup fresh or frozen blueberries
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• 2 tablespoons lemon juice
• 1/4 cup white sugar
  
  
  
  
  
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.