Lemon Blueberry Bread

 

This bread is so simple and fresh....it’s perfect for spring! I usually serve it for breakfast, but it would be a delicious snack or dessert too!
 

Lemon Blueberry Bread Recipe

From Eat Yourself Skinny

Ingredients:

1 ½ cups flour

1 tsp. baking powder

¼ tsp. salt

6 tbsp. unsalted butter, softened

¾ cup sugar (or 6 tbsp. Splenda)

2 eggs

½ tsp. vanilla extract

1 tbsp. lemon zest

½ cup milk

1 pint fresh blueberries

Lemon Glaze:

¾ cup confectioner’s sugar

2 tbsp. lemon juice

Preheat oven to 350 degrees. Coat the bottom and sides of a loaf pan (9x5x3 inch) with non-stick cooking spray. In a small mixing bowl, combine flour, baking powder and salt. Using a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Beat in the vanilla extract and lemon zest. With your mixer on low speed, add ½ cup flour and mix. Add ½ cup milk and mix. Continue to add flour, milk, flour and mix until just combined. Gently fold in the blueberries. Pour into prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. In a small saucepan over low heat, whisk together the confectioner’s sugar and lemon juice until well blended. Allow bread to cool for about 10 minutes. Remove from pan and drizzle glaze evenly over the top.