Thursday, October 7, 2010

Lemon Blueberry Nut Bread

lemon blueberry nut bread recipe
1/3 cup softened stick butter
1 cup sugar
2 eggs
3 Tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon peel
1/2 cup choped walnuts (or nut of choice)
1 cup fresh or frozen blueberries (do not defrost frozen before adding to batter)
2 Tablespoons lemon juice
1/4 cup sugar

Cream together butter and sugar until light and fluffy.  Mix in eggs one at a time, making sure they are well beaten.  Add lemon juice.  Combine flour, baking powder and salt in seperate bowl.  Add slowly to mix with milk (using a standing mixer, I slowly pour in both at the same time.)  Mix well.  Fold in the lemon peel, nuts and blueberries.

Pour into greased loaf pan and place on lowest rack in pre-heated oven at 350.  Bake for 60-70 minutes, or until toothpick comes out clean.

Cool for apx 10 minutes before removing from pan.  Place on wire rack and drizzle glaze over the bread.  This gives it a sweet finish and helps lock in the moisture.  You can also prick the bread with toothpicks for more of the glaze to soak into the bread.



  1. Are! You! Kidding! Me! It looks incredible.

    Do you ever try photographing your food in natural light with no flash? I think that makes it look the best. But you are probably doing all your baking late at night, supermom ... so that's hard ...

  2. Yes, I've tried. All depends on how much natural light we have on a given day (downside to the Pac NW! lol) and I'm using a cheapo camera.