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Blueberry Lemon Cream Bread

List of Ingredients

1/3 cup buttter or margarine, melted
1 cup sugar
3 Tablespoons fresh lemon juice
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon zest
4 ounces cream cheese, cubed (optional)
1 cup fresh or frozen blueberries

Glaze:
2 Tablespoons fresh lemon juice
1/2 cup powdered sugar -- use less if desired



Recipe

In a mixing bowl, beat butter, sugar, juice and eggs.
Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Don't over-mix.

Fold in cream cheese cubes, lemon zest, and blueberries.

Pour into greased 8x4x2 inch loaf pan. Bake at 350 degrees for 60 to 70 minutes or until bread tests done.

Combine glaze ingredients.

Poke holes in top of loaf with a wooden skewer. Pour glaze all over the top of bread.

Let cool in pan for about 10 minutes, then remove to a rack.

Yield:
"1 loaf"

NOTES : Original recipe did not call for cream cheese, so this is optional. I couldn't cut it into cubes because I used light, so I just pulled off chunks with my fingers.

If you're concerned with the appearance of the loaf, don't poke holes in it. Mix 2 T. lemon juice with 1/4 cup of granulated sugar and use this to drizzle over the loaf after it has been removed from the pan to cool. This is the way the original recipe states to do it.

As with most quick breads, this will be easier to slice after it has cooled.