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Blueberry Lemon Bread Recipe

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This recipe for Blueberry Lemon Bread is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T. unsalted butter, melted
1-1/2 cups fresh blueberries
1-1/2 cups plus 2 T. flour
1 cup sugar
2 large eggs
3 T. lemon juice
3 T. lemon zest
1 tsp. baking powder
1 tsp. Kosher salt
1/2 cup milk
1/2 cup chopped pecans (optional)
Directions:
Directions:
Toss blueberries in 2 tablespoons flour; set aside. Beat together butter, sugar, eggs, lemon zest and lemon juice in mixing bowl. Sift together the flour, baking powder and salt. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with flour. Fold in blueberries and pecans. Pour into a greased 8 x 4 loaf pan. Bake at 350ºF for 70 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan and remove to wire rack. Serve warm or at room temperature. Yield: 1 loaf. Note: Can add optional topping and/or glaze, as desired.

Optional Topping:
1/3 cup flour
1/2 cup sugar
1/4 cup butter, softened
1 tsp. lemon zest
1/2 tsp. cinnamon

Combine ingredients and sprinkle over batter. Bake.

Optional Lemon Glaze:
2 T. lemon juice
1/4 cup powdered sugar

Stir together until completely smooth. Drizzle glaze over the top and sides of the baked loaf while still warm. Allow to drip down sides.

 

 

 

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