Lemon blueberry quickbread recipe

By TNcook

Ingredients

• 1/3cup1/3 cup butter, melted
• 1cup1 cup sugar
• 3tbs3 tbs lemon juice
• 22 eggs
• 1 1/2cups1 1/2 cups AP flour
• 1teaspoon1 teaspoon baking powder
• 1tsp1 tsp salt
• 1/2cup1/2 cup milk
• 2tbs2 tbs grated lemon zest
• 1/2cup1/2 cup chopped walnuts (optional)
• 1cup1 cup fresh or frozen blueberries
• 2tbs2 tbs lemon juice
• 1/4cup1/4 cup sugar
• Bake in oven for 60 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pan for 10 minutes.
• Combine lemon juice and sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack until the glaze looks milky and slightly crusted.

Details

Servings 350
Adapted from examiner.com

Preparation

Step 1

Preheat oven to 350F. This recipe makes 1-8x4 inch loaf pan.

In a large mixing bowl, beat together butter, sugar, lemon juice, and eggs. Combine flour, baking powder, and salt; stir into egg mixture, alternating dry mixture and milk. Fold in lemon zest, nuts if you chose to add them, and blueberries. Pour batter into prepared pan.

Combine lemon juice and sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack until the glaze looks milky and slightly crusted.

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