Blueberry Lemon Quick Bread

By rossboys

Ingredients

• QUICK BREAD
• 1 1/2 1 1/2 1 cups + 1 tsp flour, divided
• 2 2 2 tsp baking powder
• 1/4 1/4 1/4 tsp salt
• 1/3 1/3 1/3 cup sugar
• 1 1 1 Tbsp lemon zest
• 3/4 3/4 3/4 cups whole milk
• 1 1 1 egg, beaten
• 2 2 2 Tbsp canola oil
• 1 1 1 cup blueberries
• LEMON GLAZE
• 1 1 1 cup confectioners' sugar
• 1-2 1-2 1-2 Tbsp lemon juice

Details

Servings 12
Preparation time 15mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350 deg. In a large mixing bowl, combine 1 1/2 cups flour, baking powder and salt; whisk well. Add the sugar and lemon zest; stir.

In another bowl, whisk together milk, egg, and canola oil. Pour the wet ingredients over the dry ingredients and stir until just combined.

Use the remaining 1 tsp flour to toss with the blueberries, and gently fold the blueberries into the batter. Pour into a 9x5 inch greased loaf pan, and bake until a toothpick comes out clean, about 40-50 minutes. Let cool in pan for 15 minutes, then remove from pan onto a wire rack to cool completely.

To make the glaze, whisk together the confectioners' sugar and lemon juice until mixture thickens, but remains pourable. Drizzle the glaze over the bread before serving. Store any leftovers in a airtight container.