1/3 cup butter melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon salt
½ cup milk
1 cup fresh or frozen blueberries
2 tablespoons grated lemon zest
Glaze:
2 tablespoons of lemon juice
1/3 generous cup of powdered sugar
In a large bowl, beat the butter, sugar, lemon juice, eggs and vanilla. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries and lemon zest.
Pour into a greased 8” x 4” loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine glaze ingredients; drizzle over warm bread. Cool completely.
* if using frozen blueberries, use without thawing to avoid discoloring the batter.
