Lemon Blueberry Bread

 

This is a great recipe to make with the kids in the summer! I did not end up needing to make the glaze and one thing that I learned from another recipe was to rub the lemon zest into the granulated sugar. I baked this for 60 min. Make sure to let it rest before cutting the cake.

 Lemon Blueberry Bread Recipe (allrecipes.com)

INGREDIENTS

Lemon Blueberry Bread:

1 cup white sugar

⅓ cup melted butter

2 large eggs

3 tablespoons lemon juice

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ cup milk

1 cup fresh or frozen blueberries (used fresh blueberries)

½ cup chopped walnuts (did not use)

2 tablespoons grated lemon zest (rubbed lemon zest into sugar)

 

Glaze Topping:

¼ cup white sugar

2 tablespoons lemon juice

 

DIRECTIONS

1.      Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.

2.      Prepare the bread batter: Beat sugar, butter, eggs, and lemon juice together in a large mixing bowl.

3.      Combine flour, baking powder, and salt in a separate bowl. Stir into egg mixture alternately with milk. Fold in blueberries, nuts, and lemon zest. Pour batter into the prepared pan.

4.      Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 60 to 70 minutes. Cool bread in the pan for 10 minutes. (Baked 60 min. Important to let the cake cool before cutting it)

5.      Meanwhile, prepare the glaze topping: Stir sugar and lemon juice together in a small bowl until smooth. (did not glaze the cake)

6.      Remove bread from the pan and drizzle with glaze. Continue to cool on a wire rack.