blueberry lemon bread

It’s still blueberry season here at the roost, which means it’s time to get creative and discover new ways to eat those delicious berries! I’ve already posted quite a few blueberry recipes, but this one is something new.

I’ve always loved the combo of blueberry and lemon, so I hunted down a blueberry lemon bread recipe. It needed a little tweaking to come out to my liking, but the results were decadent. You might be thinking, “Ummm…Hattie, you posted a blueberry bread recipe last summer.” And you would be right.

However, that particular bread has a wonderful muffin-like texture and is super yummy slathered in butter or cream cheese. It’s a great breakfast bread.

This bread is like dessert. It has a denser texture and an amazing lemon glaze.

To make this yummy treat you will need:

- 1 cup sugar

- ½ cup butter slightly softened

- 2 eggs

- 1/3 cup milk

- 2 cups flour

- 1 and ½ teaspoons baking powder

- ¼ teaspoon salt

- 1 cup blueberries

- 2 teaspoons grated lemon peel

For glaze

- ¼ cup lemon juice

- 1/3 cup sugar

Cream sugar and butter and beat in eggs one at a time. Mix in milk. In a separate bowl, combine dry ingredients and stir into creamed mixture. Fold in blueberries and lemon peel. Pour batter into greased glass loaf pan. Bake in a preheated 350 degree oven for 50 to 60 minutes. When five minutes is left on the baking time, make lemon glaze by stirring lemon juice and sugar in a small sauce pan over medium heat until sugar dissolves. When loaf is done, use a skewer to poke holes throughout and slowly pour glaze over top. Let cool for ten minutes before removing from pan.

Yum!

I'm linking this to Gina's party!

<3

Hattie