Thursday, November 1, 2012

Lemon Blueberry Bread

I made this bread on Monday during the Superstorm Sandy.  I like to bake when I'm nervous.  I also thought we could eat it without heating it and it did not need refrigeration if we lost power.  Thankfully, we did not lose power.  We were very lucky compared with our friends and family in New York and New Jersey.  I pray that they get through this quickly and easily.  It was scary enough for us down in Maryland even though we dodged that bullet!

Lemon Blueberry Bread
from Taste of Home
16 Servings
Prep: 15 mins.
Bake: 1 hour


1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon peel


2 tablespoons lemon juice
1/4 cup sugar


  1. 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, nuts and lemon peel.
  2. Transfer to a greased 8 x 4 inch loaf pan.  Bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.
  3. Combine glaze ingredients; drizzle over warm bread.  Cool completely.
Yield:  1 loaf (16 slices)


The Creative Cook