Lemon Blueberry Bread

I serve this lemon blueberry bread often when entertaining ladies for tea or celebrating a mini-family reunion.  This is my favorite.  I really enjoy pumpkin and zucchini carrot, too.  But this lemon blueberry has such a lovely presentation.  The lemon/sugar glaze adds an inviting shine.  I use a fresh lemon for the peel, not the jarred dried lemon peel sold on the spice shelves.

·         1/3 cup butter or margarine, melted

·         1 cup sugar

·         3  tablespoons lemon juice

·         2  eggs

·         1½  cups all-purpose flour

·         1 teaspoon baking powder

·         ½ teaspoon salt

·         ½ cup milk

·         2 tablespoons grated lemon peel

·         ½ cup chopped nuts

·         1 cup fresh or frozen blueberries

·        

·         Glaze:

·         2 tablespoons lemon juice

·         ¼ cup sugar

In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8 in. x 4 in. x 2 in. loaf pan. Bake at 350 degrees for 60 – 70 minutes or until bread tests done. Cool in pan for 10 minutes. Meanwhile combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack.  Yield: 1 loaf

Recipe by Julianne Johnson of Grove City, Minnesota