Lemon Blueberry Bread

Ingredients

• Butter

  Unsalted

  ⅓ cup or 76g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Lemon juice

  Raw

  3 tbsp or 45g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Lemon zest

  6 tsp or 12g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Blueberries

  Canned, light syrup, drained

  1 cup or 244g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. 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 lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. 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, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
4. Recipe by: ChezSpice (source: http://allrecipes.com/recipe/24843/lemon-blueberry-bread/?internalSource=previously%20viewed&referringContentType=home%20page&clickId=cardslot%204)

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