Lemon Blueberry Breakfast Bread

Makes about 8 (1-inch) slices



1/3 cup melted butter

1 cup white sugar

3 tablespoons lemon juice

2 eggs

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon zest

1 1/4 cup fresh or frozen blueberries (I used frozen)

2 tablespoons lemon juice

1/3 cup powdered sugar (or more, if needed, for thickening)



Preheat oven to 350 degrees. Spray three mini-loaf pans with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.


In a mixing bowl, beat together butter, 1 cup sugar, 3 tablespoons juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Beat in lemon zest. Toss blueberries with just enough flour to coat. (This helps keep them evenly distributed throughout rather than sinking like a lump to the bottom.) Gently stir blueberries into batter, then pour batter into three prepared pans.


Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.


Meanwhile, combine 2 tablespoons lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle over warm loaves, using pastry brush to evening distribute. Finish cooling in pan on wire rack. (Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.)





Printed from ComfortofCooking.blogspot.com