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.
