Blueberry Lemon Bread

Loaf, what a word.
Loafer
Loafing.
The more you say it, the weirder it gets.
That's why this is called Blueberry Lemon Bread instead of "loaf".
This is a delicious and super easy bread to make.

Adapted by a Taste of Home recipe, linked here. 
 

Makes 1 loaf

Ingredients

1/3 cup butter, melted

1 cup sugar

3 Tbsp lemon juice

2 eggs

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk, or milk

1 1/2 cup fresh or frozen blueberries

2 Tbsp grated lemon peel

GLAZE:

2 Tbsp lemon juice

1/4 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice, lemon peel and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries. I used an additional tablespoon of flour to dust the blueberries before mixing them in.  In theory, this should help them disperse throughout the bread and not sink to the bottom.

Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for about 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm bread. Cool completely. 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

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