Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.

It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.

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Lemon-Blueberry Bread

  • 1-½ cups flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ⅓ cup butter, melted and cooled
  • 2 eggs
  • 1/2 cup heavy cream or whole milk
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1 pint fresh blueberries

In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.

Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.

Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.

Bake at 350° for an hour. Using a toothpick, check for doneness.

If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.

 

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