Blueberry Lemon Bread

By ctozzi

Ingredients

• Cake:
• 1/3 cup butter, melted (i use vegetable oil)
• 1 cup white sugar
• 1 lemon, juiced
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries
• Glaze
• 1/4 cup confectioners' sugar
• 1 or 2 teaspoons lemon juice
• 1 teaspoon finely grated lemon peel

Details

Servings 1

Preparation

Step 1

Cake:
Preheat oven to 350 degrees F (175 degrees C).

Grease and flour an 8x4 Inch loaf pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and 1 cup sugar until light and fluffy.

Add eggs, and beat well. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk.

Fold in the lemon zest and blueberries. Pour into prepared 8x4 inch loaf pan.

Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.

Glaze:
Combine confectioners' sugar and lemon juice in a small bowl. Stir. Drizzle over coffeecake. Sprinkle with lemon peel.