By Brenda Fenech-Soler

Lemon Blueberry Bread

Ingredients

• 1/3 cup butter, melted
• 1 cup sugar
• 3 tablespoons lemon juice
• 2 large eggs, room temperature
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1 1/2 cup fresh or frozen blueberries
• 1 tablespoon grated lemon zest

GLAZE:

• 2 tablespoons lemon juice
• 1/2 cup confectioner’s sugar

Directions

• In a large bowl, beat the butter, sugar, lemon juice 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, and lemon zest.
• Pour into a greased 8×4-in. loaf pan.   Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.  Allow bread to cool completely before glazing.
• Combine glaze ingredients;  drizzle over bread.