LEMON BLUEBERRY BREAD RECIPES

Steps:

• Spray the inside of a loaf pan with cooking spray. I like this coconut oil spray.
• Preheat your oven to 350 degrees.
• In a large bowl add all of the dry ingredients; granulated sugar, flour, salt and baking powder.
• Use a zester and grate into the dry ingredients bowl the zest of the entire lemon. If you don't want a lot of lemon flavor you can just do half or less.
• If you don't have a lemon you can certainly do lemon extract instead.
• Use a spoon to mix those dry ingredients and zest together.
• Set the bowl aside.
• In a small bowl, crack and whisk your eggs.
• Add in the milk and whisk it into the eggs.
• Pour the egg and milk mixture into the flour mixture. Begin to combine it.
• Now you can add the melted butter. I don't like to add melted butter into the eggs because you do not want it to cook the eggs, ideally. If you want to add the butter to the egg and milk mixture you can, but just be mindful especially if it is really hot butter.
• Combine the batter. I like to just use a large wooden spoon.
• Now that all of this is combined it will be easy to gently fold the fresh blueberries in. Be gentle you don't want to smash the berries.
• Pour the batter into the prepared bread pan and pop it in the oven for sixty minutes or until a toothpick inserted in the middle comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.