Lemon Blueberry Bread

Recipe courtesy of Denise Simmons, Cornerstone Tea
as seen on episode “Smith’s Nursery & Produce“, season 1

• 1/3 cup butter, melted
• 1 cup sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon peel
• 1 cup fresh or frozen blueberries
• ¼ cup chopped pecans

Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon juice. Combine the flour, baking powder  and salt; stir into egg mixture alternately with milk beating well after each addition. Fold in lemon peel, nuts and blueberries.  Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Tags: Blueberry, Bread, Lemon, Lemon Blueberry Bread

Category: Recipes