Lemon blueberry quickbread recipe

By SMorrissey

Ingredients

• 1/3 cup butter, melted
• 1 cup sugar
• 3 tbs lemon juice
• 2 eggs
• 1 1/2 cups AP flour
• 1 teaspoon baking powder
• 1 tsp salt
• 1/2 cup milk
• 2 tbs grated lemon zest
• 1/2 cup chopped walnuts (optional)
• 1 cup fresh or frozen blueberries
• 2 tbs lemon juice
• 1/4 cup sugar

Details

Servings 6
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.