Lemon Blueberry Bread

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture.

Ingredients

• 1/3 cup butter, melted
• 1 cup sugar
• 3 tablespoons lemon juice
• 2 large eggs, room temperature
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped nuts
• 2 tablespoons grated lemon zest

GLAZE:

• 2 tablespoons lemon juice
• 1/4 cup sugar

Directions

1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.
2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

Test Kitchen tips

• Room temperature eggs will help the batter mix more evenly and achieve a higher rise in the oven.
• Go for freshly squeezed lemon juice when preparing this bread. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.

Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.

FULL READING : https://www.tasteofhome.com/recipes/lemon-blueberry-bread/

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