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
Glaze:
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.
