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



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.