Tuesday, June 22, 2010

Aunt Lou's Lemon-Blueberry Bread

This recipe is part of a collection of recipes my Aunt Louetta (my mom's sister) has given her over the years.  This bread is like eating a summer dessert! I hope you'll enjoy it just as much as our family does.


1 cup sugar
1 stick butter, softened
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs, whipped
1/2 cup milk
1 pint blueberries


1/3 cup sugar
1/4 cup lemon juice

Preheat oven to 350.  In mixing bowl mix together all ingredients to prepare the bread portion of the recipe minus the blueberries.  The batter will be very thick.  Gently fold in blueberries.  In a 9x5 loaf pan lined with parchment paper, pour bread batter making sure the top is leveled before baking.  Bake for 1 hour.  Remove loaf from oven and let sit for 15 minutes.  Remove bread from the pan and place on a cutting board or other hard surface.  Poke holes about half way through the bread.  Mix together items for the glaze and use a pastry brush to brush the glaze over the top of the loaf.  You will use ALL of the glaze! Let sit for about 30 minutes so it can cool completely.

*I store this bread on a cake plate pedestal since it is EXTREMELY moist from the glaze.  If you don't want to do that just wrap in foil. 


Denise said...


Emilee said...

Could you make muffins out of this?? I'm always looking for something that can be taken to church for Sunday School breakfast.