Lemon-Blueberry Bread
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Blueberry (fresh)1 cup
Granulated Sugar2 large
Egg1 tsp
Baking Powder1 cup
Milk1 cup
Pecan (chopped)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Grease a 4-by-8-by-2-inch loaf pan
4
Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside
5
Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer
6
Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl
7
Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour
8
Fold in the pecans and blueberries
9
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes
10
Cool for 10 minutes in the pan, then turn out onto a wire rack
11
For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth
12
Reserve the remaining lemon juice for another use
13
Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides
14
Serve the loaf warm or at room temperature