Lemon Blueberry Bread
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
Glaze:
2 tablespoons lemon juice
1/4 cup sugar
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. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely. Makes 1 loaf (16 slices). Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves (12 slices each).
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