Lemon Blueberry Bread
From the kitchen of Charlotte Daum
Breads & Rolls - makes 12 servings
Prep time: 15 mins
Cook time: 1 hr
Rest time: 20 mins
- 1 tablespoon Milk (1%)
- 1 cup Powdered sugar
- 2 cups Blueberries
- 1 tablespoon Vanilla extract
- 4 Eggs
- 1/2 cup Yogurt (plain)
- 1/2 stick Butter
- 1 1/2 cup Buttermilk
- 2 Lemons
- 2 cups Sugar
- 2.5 teaspoons Baking powder
- 1 teaspoon Salt
- 3.5 cups Flour
Preheat oven to 350 degrees Farenheit
Grease and flour two bread loaf pans
Mix zest of 1 lemon into sugar, set aside
Combine egg, buttermilk, yogurt, and vanilla. Set aside.
Combine flour, salt, baking powder. Add sugar & zest mix.
Add milk mix, juice of 1 lemon, and melted butter to flour mix. Mix until just combined, and add blueberries.
Pour mix into bread pans, and bake at 350F for 60 minutes.
When loaves are done, mix powdered sugar and milk in a medium sized bowl.
Gradually add juice of remaining lemon until glaze consistency is accomplished. Add zest.
Remove loaves from pan onto cooling rack, drizzle glaze over loaves, and allow to cool for 20 minutes before eating.