Blueberry vanilla bread with lemon glaze

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 2 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Baking powder
  • 1 5/8 cups Flour
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 cup White sugar

• Dairy

  • 1/3 cup Butter
  • 1/2 cup Milk

Found on juliasalbum.com

Ingredients

• Follow Julia on Pinterest and Facebook to get more recipes for your weekly meal planning! 1/3 cup melted butter 1 cup white sugar 2 eggs 1/2 teaspoon vanilla extract 1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 2 tablespoons grated lemon zest 1 cup fresh or frozen blueberries 2 tablespoons all-purpose flour Lemon glaze: 2 tablespoons freshly squeezed lemon juice 1/2 cup powdered sugarInstructionsPreheat oven to 350 degrees F (175 degrees C). Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan. Lemon glaze: Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . Drizzle the top of the bread (after its been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread. NotesAdapted from AllRecipes3.1http://juliasalbum.com/2014/08/blueberry-bread-with-lemon-glaze/
• 1/3 cup melted butter
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh or frozen blueberries
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup powdered sugar

Directions

• Preheat oven to 350 degrees F (175 degrees C).
• Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
• In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
• In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
• In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
• Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour batter into prepared pan.
• Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
• Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . Drizzle the top of the bread (after its been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.