Last week we celebrated our grandson’s 12th birthday… hard to believe how quickly they grow up, almost a teenager!
RECIPE OF THE WEEK
I have had this recipe for lemon blueberry bread from Taste of Home tucked away for months. This was finally the week to try it. I left out the nuts because I am about the only one in our family who likes nuts… still yummy!
LEMON BLUEBERRY BREAD
- 1/3 cup butter, melted
- 1 cup sugar
- 3 tablespoons lemon juice
- 2 eggs
- 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 chopped nuts
- 1 cup fresh blueberries
GLAZE
- 2 tablespoons lemon juice
- 1/4 cup sugar
In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with mil. Fold in peel, nuts and blueberries. Pour into a greased 8″ x 4″ loaf pan. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pan for 10 minutes.
Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
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