Lemon Recipe + Blueberry Lemon Bread

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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. In a medium bowl, mix flour, baking powder and salt together and set aside.
3. 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.
4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
5. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

Nutrition Facts

• calories314.5
• carbohydrateContent54.7 g
• cholesterolContent68.1 mg
• fatContent9.5 g
• fiberContent1.9 g
• proteinContent4.9 g
• saturatedFatContent5.5 g
• sodiumContent285.7 mg
• sugarContent34.1 g