Recipe of the Month

Lemon Blueberry Bread

(This recipe was posted on Facebook by Bill Smith. I got it from my Facebook friend, Debbie Reed.

Ingredients

1/3 cup melted butter

1 cup sugar 3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries

3 tablespoons lemon juice

2 eggs

11/2 cups all purpose flour

1 tsp. baking powder

1 tsp. salt

½ cup milk

2 tablespoons grated lemon zest

½ chopped walnuts (optional)

1 cup fresh or frozen blueberries

Glaze

2 tablespoons lemon juice

1 tablespoon butter melted

1 cup confectioners sugar

Mystery Directions

When Bill posted this recipe he somehow forgot to add the directions. Let’s see if we can figure them out. If you make this recipe using my directions and it comes out fine, let me know. Thanks.

I think these are the steps you should follow:

Pre-heat oven to 350 degrees.

Combine and stir together wet ingredients except for the blueberries, i.e. butter, lemon juice, eggs, milk, lemon zest.

Combine and mix together the dry ingredients: sugar, flour, baking powder, salt, and walnuts if desired. Stir until blended well.

Combine wet and dry ingredients except for the blueberries. Stir until well blended.

Carefully fold in the blueberries until mixed well with the other ingredients.

Bake for approximately 35 minutes in a greased bread pan or until a toothpick comes out dry. Let stand for a few minutes.

The Glaze

Combine all ingredients drizzle over the top of the bread and spread as you would a cake icing. Good luck.