Email to Cat      

Lemon Blueberry Bread

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 1 cup fresh blueberries
  
• 1½ cups plus 2 Tbsp sifted all-purpose flour
  
• 1/3 cup butter, melted
  
• 1 cup granulated sugar
  
• 3 Tbsp fresh lemon juice
  
• 2 large eggs
  
• 1 tsp baking powder
  
• 1 tsp salt
  
• ½ cup milk
  
• 2 Tbsp grated lemon zest
  
• ½ cup chopped pecans
  
• .
  
• -- Glaze --
  
• 2 Tbsp fresh lemon juice
  
• ¼ cup confectioners' sugar
  






Instructions



1. Preheat oven to 350° F. Grease a 4x8x2-inch loaf pan.
   
   
2. In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In the bowl of an electric mixer, beat together the butter, granulated sugar, 3 tablespoons lemon juice, and eggs. Sift together 1½ cups flour, the baking powder, and the salt. Add the flour and milk alternately to the butter mixture, beginning and ending with flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
   
   
3. Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners' sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. Serve the loaf warm or at room temperature.
   
   Serves 8