Ingredients
- FOR BREAD
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 3 tablespoons fresh-squeezed lemon juice
- 2 large eggs (beaten)
- 124 grams almond milk (unsweetened, 1/2 cup)
- 1 1/2 cups fresh blueberries (Note: can use frozen blueberries, thawed)
- FOR ICING
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1 cup powdered sugar (sifted)
How to Make
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Step 1: Preheat oven to 350F. Lightly grease an 8x4 inch loaf pan and line bottom with parchment
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Step 2: In a small mixing bowl, combine the flour, salt and baking powder. Set aside.
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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.
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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...
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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.
We hope you enjoy this recipe!
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