Lemon Blueberry Bread
Recipe: #28606
November 06, 2017
Categories: Breads, Desserts, Cakes, Blueberry, Lemon, Brunch, Mothers Day, Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, more
"Tastes like summer!"
Original is 8 servings
Ingredients
- FOR BREAD
-
-
-
-
-
-
-
-
-
- FOR ICING
-
-
-
-
Nutritional
- Serving Size: 1 (146.8 g)
- Calories 383.1
- Total Fat - 11.2 g
- Saturated Fat - 6.5 g
- Cholesterol - 77.7 mg
- Sodium - 374.8 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 1.6 g
- Sugars - 47.6 g
- Protein - 5.1 g
- Calcium - 79.1 mg
- Iron - 0.8 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F. Lightly grease an 8x4 inch loaf pan and line bottom with parchment
Step 2
In a small mixing bowl, combine the flour, salt and baking powder. Set aside.
Step 3
In a large mixing bowl, beat together the butter, sugar, lemon juice and eggs. Alternately add the flour mixture and milk to wet the ingredients, mixing well after each addition.
Step 4
Fold in the blueberries. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack. Prepare icing and drizzle onto loaf while it's still warm...
Step 5
Make icing: Whisk together all ingredients into a thin icing. If it looks too thick, you can thin with a bit of almond milk to achieve the desired consistency. Drizzle over the loaf while its still warm but not hot. Let the loaf cool completely before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
