Lemon Blueberry Bread

I don't bake much.  I like to eat baked-goods, don't get me wrong.  In my experience, baking is an exact science and when you start talking about baking powder and sifting ingredients together I start to get nervous.  So when I tell you that this is an easy bread recipe, believe me, it is.

In a mixing bowl, beat together butter, sugar, lemon juice, and eggs (with a mixer).  In a separate bowl, combine the flour, baking powder and salt.  Stir the flour mixture into the egg mixture, alternating it with the milk, and stir as you go.  Fold in the blueberries, lemon zest, and nuts.  

Pour the mixture into a greased 8x4 inch loaf pan and bake in a preheated 350 degree oven for 60-70 minutes.  

While the bread is baking, you'll want to make the glaze, which is so easy.  Just combine lemon juice and sugar!  See, I told you it was easy.

You'll know your bread is done when you can insert a toothpick into the center of the loaf and it comes out clean.  Remove the bread from the pan and drizzle it with the glaze.  

Lemon Blueberry Bread

(adapted slightly from Allrecipies.com)

1/3 cup Butter, melted

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 Pecans

1 cup Fresh Blueberries

2 Tablespoons Lemon Juice

1/4 cup White Sugar

Preheat oven to 350 and lightly grease an 8x4 inch loaf pan.  

In a mixing bowl, beat together butter, sugar, lemon juice, and eggs (with a mixer).  In a separate bowl, combine the flour, baking powder and salt.  Stir the flour mixture into the egg mixture, alternating it with the milk, and stir as you go.  Fold in the blueberries, lemon zest, and nuts.

Pour the mixture into a greased 8x4 inch loaf pan and bake in a preheated oven for 60-70 minutes.  Remove from pan.   

To make the glaze, combine the lemon juice and sugar.   Pour the glaze over the warm bread and allow to cool completely on a wire rack.