Friday, June 28, 2013

Fresh Blueberries and Lemon Blueberry Bread

This is the bowl of blueberries I picked yesterday morning.  My blueberry bush is producing very well this year.  I decided to bake some bread with one cup of the blueberries.  It turned out pretty good so I decided to share a picture, and the recipe.
Lemon Blueberry Bread

1/3 cup butter, melted
1 cup sugar
3 Tbsp lemon juice
2 eggs
1-1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 Tbsp grated lemon peel (or 1 Tbsp lemon extract)
1/2 cup chopped pecans
1 cup fresh blueberries

2 Tbsp lemon juice
1/3 cup sugar

In a large mixing bowl, beat butter, sugar, juice and eggs.  In a separate bowl, combine flour, baking powder, and salt.  Stir flour mixture into egg mixture alternately with milk.  Fold in lemon peel, pecans, and blueberries.  Pour into a greased 8 in. x 4 in. x 2 in. loaf pan.  Bake at 350 F for 60 - 70 minutes or until bread tests done.  Cool in pan for 10 minutes.  Meanwhile, combine glaze ingredients.  Remove bread from pan and drizzle with glaze.  Cool on a wire rack.  Yield: 1 loaf

Note:  I added more sugar to the glaze, because it seemed too thin.  I also heated the glaze to dissolve the sugar and then cooled it back down before drizzling it on the bread.

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