Easter Blueberry Bread
|Melted butter||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon zest||2 Tablespoon, grated|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Blueberries||1 Cup (16 tbs) (fresh or frozen)|
|Lemon juice||2 Tablespoon|
|White sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, lemon juice and 1/2 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.