Kim's Kitchen

Lemon Blueberry Bread

• 1/3 C. Melted Butter
• 1 C. Sugar
• 3 T. Lemon Juice
• 2 Large Eggs
• 1 1/2 C. Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 C. Milk
• 1 C. Fresh Blueberries
• 2 T. Grated Lemon Zest
• 1/4 C. Sugar
• 2 T. Lemon Juice

Preheat ove to 350. Grease or spray Bread Pan with non-stick spray. Set aside.

Mix together Melted Butter, 1 C. Sugar, 3 T. Lemon Juice & Eggs until well combined. Combine Flour, Baking Powder & Salt; stir into egg mixture alternately with Milk, beating well after each addition. Fold in Blueberries and Lemon Zest. (If you are using frozen berries, do NOT thaw completely. If you leave them 1/2 thawed, they maintain their shape better while baking.)

Spoon into prepared loaf pans. (Makes 1 large loaf or 2-3 smaller loaves) Bake for about 60 minutes (30-40 for smaller loaves) until a toothpick inserted in the center comes out clean.

While Bread is baking, combine 1/4 C. Sugar and 2 T. Lemon Juice in a small bowl. Drizzle over bread as soon as it comes out of the oven.

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