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Lemon Blueberry Bread

March 12, 2012

I made this delicious bread last week for two reasons. I had some fresh blueberries that needed to be used up. Also, I wanted to make something yummy that wasn’t an actual dessert. Enjoy this great bread bursting with blueberries with a little butter or even plain.

This recipe was originally from an old copy of Taste of Home magazine but I tweaked it a bit to match the ingredients that I had on hand and to match my own personal tastes. So here’s a look at my version!

Gather ingredients:

1/3 cup butter, melted

3/4 cup white sugar

3 1/3 tablespoons lemon juice

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup milk

1/4 cup walnuts, chopped

1 1/4 cup fresh blueberries (or frozen)

1. In a mixing bowl, beat together butter, sugar, eggs and lemon juice until well mixed.

2. Combine the dry ingredients. Add the dry ingredients to the egg mixture alternately with the milk, mixing after each addition.

3. Fold in the walnuts and blueberries.

4. Pour into a greased 8 x 4 bread pan.

5. Bake at 350 degrees for 60-65 minutes or until top is golden and a toothpick comes out clean. Cool bread for ten minutes before removing it from the pan to a wire rack.

Click here if you would like this recipe in a printable 3 x 5 inch recipe card format.

Happy Baking!


From → Cooking

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