WARM BLUEBERRY LEMON BREAD WITH SWEET LEMONY GLAZE

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Prep: 30 mins | Cook: 1 hr | Total: 1 hr 30 mins | Servings: 8 | Yield: 1 8×4-inch loaf pan

This bread is one of the most unique bread I have ever baked! The combination of blueberries and lemon is something I never thought would be delicious. I am so glad that I decided to try it because it is perfect. I loved every bite of it. I am sure that you are intrigued right now so, I will leave you the steps and ingredients. Prepare to be amazed!

Ingredients:

⅓ cup butter, melted

1 cup white sugar

1 lemon, juiced

2 large eggs eggs

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

2 tablespoons lemon zest

1 cup fresh blueberries

2 tablespoons lemon juice

¼ cup white sugar

Directions: 

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in an 8×4-inch loaf pan and sprinkle flour.

Step 3: In a medium mixing bowl, add in the baking powder, flour, and salt. Whisk until well mixed.

Step 4: In a large mixing bowl, add in 1 cup of sugar and butter. Stir until well mixed and fluffy.

Step 5: Add in 1 egg time and beat until well blended.

Step 6: Add in the squeezed lemon. Transfer the flour mixture and milk alternately. Toss in the blueberries and lemon zest. Stir until well mixed then transfer the mixture into the greased pan.

Step 7: Place inside the preheated oven and bake for 60 to 70 minutes or until a toothpick comes out clean after inserting in the middle.

Step 8: Remove from the oven and let it sit on a wire rack to cool.

Step 9: For the glaze, in a small mixing bowl, add in 2 tablespoons of lemon juice and 1/4 cup of sugar. Stir until well blended.

Step 10: Drizzle the glaze on top of the bread.

Step 11: Serve and enjoy!

Nutrition Facts:

Per Serving: 314.5 calories; protein 4.9g 10% DV; carbohydrates 54.7g 18% DV; fat 9.5g 15% DV; cholesterol 68.1mg 23% DV; sodium 285.7mg 11% DV.

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