For breakfast or dessert? Or both? Nothing says spring like the bright flavors of this bread – but let’s face it: lemon and blueberries are delicious any time!
1 ½ c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/3 c. butter, melted
1 c. sugar
½ tsp. vanilla
3 T. lemon zest
4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
½ c. milk
1 c. blueberries (fresh or frozen)
1 T. flour
2 T. butter, melted
½ c. powdered sugar
3 T. lemon juice
Preheat oven to 350 degrees.
Mix flour, baking powder, and salt. Set aside.
Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Stir until just combined.
Alternate adding dry ingredients and milk to the batter. Combine until well mixed and most of lumps are gone.
Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well). Gently fold blueberries into batter.
Pour into greased and floured 9 x 5 loaf pan.
Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
Cool for approximately 30 minutes.
Mix together all ingredients for the glaze and pour over the top of loaf.