Blueberry Lemon Bread with Lemon Glaze


Blueberry Lemon Bread

⅓ cup butter melted

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ cup milk

2 tablespoons lemon zest grated

1 cup blueberries fresh or frozen

2 tablespoons all-purpose flour Lemon Glaze

2 tablespoons lemon juice freshly squeezed

½ cup powdered sugar

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Preheat broiler to 350 degrees F (175 degrees C). Margarine a 8×4 inch portion container, line the base and different sides of the dish with the material paper. In a blending bowl, beat together margarine, 1 cup sugar, eggs, and vanilla concentrate. In a different bowl, join flour, baking powder and salt; mix into egg combination on the other hand with milk. In a similar bowl where you consolidated flour, add blueberries and throw them in 2 tablespoons of flour. This will assist with keeping blueberries from sinking. Overlap in lemon zing, and blueberries into the player. Do it cautiously and quick. Empty the lemon bread hitter into arranged container. Heat in preheated stove for around 50-an hour, until a toothpick embedded into focus of the portion confesses all. Cool bread in search for gold minutes on a wire rack. Discharge the bread from the dish. Lemon coat: Consolidate newly crushed lemon juice and ½ cup powdered sugar in a little bowl and beat, utilizing electrical blender, until smooth coating structures . Sprinkle the highest point of the blueberry lemon bread (after it’s been totally cooled) with the coating. A portion of the coating will go down the sides of the bread.

Enjoy !

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