Blueberry Lemon Bread

I had a bunch of eggs left over from a previous order of cookies (recipes will be up soon!) and I wanted to finish them off before they went bad. I found this delicious recipe from Allrecipes.com that seemed easy enough. Per usual, I tweaked the recipe a little bit to match my taste. I substituted the walnuts with slivered almonds just because I prefer almonds over walnuts. Also, previous comments on the recipe stated that the cake was just too lemony and overwhelming, so I decreased the amount of lemon juice and zest that I added. In the end this bread tasted like summer due to the tartness from the lemons and sweetness from the blueberries. It  just make you want to sit outside on your patio with a glass of lemonade and a enjoy the sun.

Cook time: 1.5 hours                                                  Makes: about 10 slices, 1 inch thick

Bread
1/3 cup of melted butter ( 5 1/3 tablespoons of solid butter)
1 cup if white sugar
2 tablespoons of lemon juice
2 eggs
1.5 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup of milk (I used skim)
1 tablespoon of lemon zest
1/2 cup of almond slivers
1 cup of frozen blueberries

Lemon Glaze
2 tablespoons of lemon juice
1/4 cup of powdered sugar ( white sugar can be used as well)

Directions
1. Pre-heat the oven to 350 F and grease a 9 x 5 bread pan. I like to use Pam’s Baking Spray.

2. Add the butter, lemon juice, eggs, and sugar to your mixer and mix on low for about 1 minute.

3. In a separate bowl, mix the flour, baking powder and salt.

4. Slowly add the flour to the butter mixture, adding a little bit of milk in between additions. Do this while the mixer is on low . You really don’t want milk and flour flying everywhere…trust me. Let this run for about 1 minute to get a nice smooth batter.

5.  Now folding the lemon zest, blueberries and almonds using a spatula. Pour the mixture into the greased bread pan and bang it around a few times to get the air bubbles out.  Don’t bang too hard otherwise all the blueberries will start migrating towards the bottom of the pan.

6. Bake the bread for 1 hours and 15 minutes, or until a toothpick (or in my case a smooth knife) comes out clean when inserted into the middle of the bread.

7. For the glaze, mix the lemon juice and powdered sugar in a small bowl with a whisk until the sugar is dissolved. If you used white sugar, this might take a while so get your arm ready for the workout. Once the bread has cooled pour the glaze on top and let it set.  Cut the bread into 1 inch thick slices and enjoy 🙂