Blueberry Lemon Bread

Ingredients

• 1/3 cup butter, melted
• 1 cup white sugar
• 1 lemon, juiced
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons lemon zest
• 1 cup fresh blueberries
• 2 tablespoons lemon juice
• 1/4 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×4-inch loaf pan.

In a medium bowl, mix flour, baking powder and salt together and set aside.

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.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.