Foodie Friday: Blueberry Bread

A real go-to recipe of mine is a simple (simply delicious) Blueberry Bread, that is perfect to serve with coffee in the morning at Connecticut Country House.

Give it a try and enjoy!

Love, Nora

Blueberry Bread

(Yields 1 loaf)

1½ cups fresh blueberries (washed and dried)

1½ cups all-purpose flour

1-cup sugar

1/3 cup melted butter

2 eggs

½ cup milk

3 tablespoons freshly squeezed lemon juice

2 tablespoons lemon zest

1-teaspoon baking powder

1-teaspoon salt

Glaze:

2 tablespoons lemon juice

¼ cup confectioner’s sugar

Preheat oven to 350° F. Grease an 8×4-inches loaf pan.

In a large mixing bowl, beat butter, sugar, lemon juice and eggs.

In a separate bowl, combine dry ingredients: flour, baking powder, and salt. Stir into butter mixture adding milk after each stir.

Add lemon zest and blueberries, and gently fold mixture. Pour mixture into greased pan.

Bake for about 1 hour, or until lightly golden brown and an inserted toothpick comes out clean.

In a small measuring cup, combine 2 tablespoons lemon juice with ¼ cup confectioner’s sugar and pour over warm loaf.

Serve right away, or store in airtight container.