Blueberry Quick Bread

 

Ingredients

1/3 c. butter, melted
1 c. sugar
2 eggs
3 Tbs. lemon juice
2 Tbs. grated lemon zest
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. fresh or frozen blueberries
1/2 c. nuts, chopped (optional)

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Heat oven to 350°. Grease an 8 x 4-inch loaf pan. 

In a large mixing bowl, cream butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Mix in lemon juice and lemon zest.

In a bowl, combine flour, baking powder and salt.  

Mix in 1/4 of the flour mixture into the batter.  Beat well.  Pour in about a fourth of the milk into the batter and beat well. Keep alternating between the flour and milk, beating well after each addition.

Gently fold in the blueberries and nuts.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool the blueberry bread for about 5 to 10 minutes before removing the bread from the pan and placing it on a cooling rack.

Make the glaze, while the bread is still hot.

In a bowl, combine the lemon juice and sugar together. Poke holes with a toothpick in the top of the warm blueberry bread.

Pour the glaze over the top. Cool completely before cutting.