Lemon Blueberry Bread
Serves
16
Yields
1 loaf
Prep time:
0:15
Baking time:
1:00
Total time:
1:45

Ingredients

Glaze:

Directions

1.

PREHEAT oven to 350°.

2.

In a large bowl, BEAT the butter, sugar, lemon juice and eggs.

3.

In a separate bowl, COMBINE the flour, baking powder and salt; STIR into egg mixture alternately with milk, BEATING well after each addition.

4.

FOLD in the blueberries, nuts and lemon zest.

5.

TRANSFER to a greased 8x4-inloaf pan; BAKE at 350° until a toothpick inserted in the center comes out clean, about 60-70 minutes.

6.

LET cool for 10 minutes; TRANSFER from pan to a wire rack.

7.

COMBINE glaze ingredients; DRIZZLE over warm bread; COOL completely.

1. May substitue frozen blueberries 2. May use pecans or walnuts.

Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 184 Calories; 7g Fat (34.5% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.