Lemon Blueberry Quick Bread

From Julia Deane’s Culinary Works we have just the perfect quick bread recipe to share with loved ones this holiday. This zesty recipe is full of flavor and the glaze will bring back fond memories of grandmas! Note: If you are using frozen blueberries, use without thawing to avoid discoloring the batter.

Lemon Blueberry Quick Bread
Ingredients
1/3 cup butter melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon salt
½ cup milk
1 cup fresh or frozen blueberries
2 tablespoons grated lemon zest

Glaze:
2 tablespoons of lemon juice
1/3 generous cup of powdered sugar

Directions
In a large bowl, beat the butter, sugar, lemon juice, eggs and vanilla. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon zest. Pour into a greased 8” x 4” loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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

Lemon Blueberry Quick Bread

Recipe Name: Lemon Blueberry Quick Bread Image: http://stewartsmarket.com/wp-content/uploads/2017/04/lemon-blueberry-quick-bread-e1489681414786-350x350.jpeg Author: Review Date: Recipe Description: From Julia Deane's Culinary Works we have just the perfect quick bread recipe to share with loved ones this holiday. This zesty recipe is full of flavor and the glaze will bring back fond memories of grandmas! Note: If you are using frozen blueberries, use without thawing to avoid discoloring the batter. Cook Time: Ingredients: Ingredients 1/3 cup butter melted 1 cup sugar 3 tablespoons lemon juice 2 eggs 1 teaspoon vanilla 1 ½ cups all purpose flour 1 teaspoon salt ½ cup milk 1 cup fresh or frozen blueberries 2 tablespoons grated lemon zest Glaze: 2 tablespoons of lemon juice 1/3 generous cup of powdered sugar Directions: In a large bowl, beat the butter, sugar, lemon juice, eggs and vanilla. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon zest. Pour into a greased 8” x 4” loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread. Cool completely.
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