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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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The delightful combination of lemon and blueberries really jazz up this quick loaf cake. Ingredients:
1/3 cup butter, melted |
1 cup white sugar |
1 lemon, juiced |
2 eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 tablespoons lemon zest |
1 cup fresh blueberries |
2 tablespoons lemon juice |
1/4 cup white sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
2. In a medium bowl, mix flour, baking powder and salt together and set aside.
3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
4. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
5. For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.
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