Lemon Blueberry Bread

Yield:  1 loaf

 

1/3 cup butter, melted

 1 cupr sugar

3 Tbsp lemon juice

2 large eggs, room temperature

1 1/2 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 zest

 

Glaze:

2 Tbsp lemon juice

1/4 cup sugar 

1.  In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and slat stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon zest.

2.  Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the enter comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

3.  Combine glaze ingredients; drizzle over warm bread.  Cool completely.