It’s blueberry season, and this lemon blueberry bread is a delicious and easy way to use them up. To me, bread is less putzy to make than muffins and there’s less cleanup (don’t you hate cleaning muffin tins?). Don’t let the lemon fool you. It’s very mild – although you can add more lemon flavor if that’s your thing. Enjoy!
Lemon Blueberry Bread
1/3 C. butter, softened
1 C. sugar
3 Tbsp. lemon juice from concentrate
1 1/2 C. flour
1/1 tsp. salt
1 tsp. baking powder
1/2 C. milk
1 C. fresh blueberries
2 Tbsp. lemon juice from concentrate
1/4 C. powdered (confectioners) sugar
Preheat oven to 350 degrees. In a bowl, mix butter, sugar, lemon and eggs until well-combined. In a separate bowl, combine dry ingredients. Add them to the butter/sugar mixture gradually. Add milk, then fold in the blueberries. Pour the batter into a greased/floured bread pan. Bake for 50-60 minutes or until golden brown on top. Drizzle with glaze and serve.
Inspired by Taste of Home