Lemon Blueberry Bread Food

LEMON BLUEBERRY BREAD

Ingredients:

• 1 cup butter
• 2 cups granulated sugar
• 3 eggs
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 2 tablespoons tightly packed lemons, zest of
• 2 tablespoons fresh lemon juice
• 8 ounces frozen blueberries
• 8 ounces powdered sugar (or 1/2 box)
• 1/4 cup butter, melted
• 1 1/2 tablespoons tightly packed lemons, zest of
• 1/4 cup fresh lemon juice

Steps:

• Preheat oven to 325 degrees.
• Important: grease and flour two loaf pans.
• Cream butter and sugar.
• Add eggs and beat until smooth.
• Add buttermilk.
• Mix dry ingredients together and add to buttermilk mixture.
• Blend well.
• Mix in lemon juice and zest.
• Gently fold in blueberries and only mix until incorporated.
• Pour batter into loaf pans.
• Bake loaves on the middle rack of the oven for 60 to 65 minutes.
• Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
• For icing: Combind icing ingredients in a bowl.
• Beat icing with an electric mixer until smooth.
• Drizzle icing over the warm loaves.
• The icing will harden when the bread cools to room temperature.
• I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.

CINDY'S LEMON BLUEBERRY BREAD

Ingredients:

• ½ cup white sugar
• ⅓ cup all-purpose flour
• 4 tablespoons unsalted butter, softened
• 1 teaspoon lemon zest
• ½ teaspoon ground cinnamon
• ¾ cup white sugar
• ½ cup milk
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1 tablespoon lemon zest

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Blend sugar, flour, butter, lemon zest, and cinnamon together in a small bowl for the topping; mix well.
• Stir sugar, milk, butter, and egg together in another bowl. Blend well. Combine flour and baking powder; stir into the milk mixture. Fold in blueberries and lemon zest. Pour batter into the prepared loaf pan and sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

LEMON BLUEBERRY BREAD

Ingredients:

• 1/3 cup butter, melted
• 1 cup sugar
• 3 tablespoons lemon juice
• 2 large eggs, room temperature
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped nuts
• 2 tablespoons grated lemon zest
• GLAZE:
• 2 tablespoons lemon juice
• 1/4 cup sugar

Steps:

• 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 zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in 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.