The delightful combination of lemon and blueberries really jazz up this quick loaf cake.
Ingredients:
- ⅓ cup butter, melted
- 1 cup white sugar
- 1 lemon, juiced
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
- ¼ cup white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4-inch loaf pan.
In a medium bowl, mix flour, baking powder and salt together and set aside.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
Preparation time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Servings: 8 – Yield: 1 8×4-inch loaf pan
Nutrition:
Calories:314.5
