Recipe Monday

One of my all time favorites...if you've visited my house in the last couple years, you probably had Lemon Blueberry Bread. Scrumptious. Absolutely scrumptious. I found this recipe in a Vera Bradley Holiday catalog a few years ago. The staff members submitted their favorite recipe and this happened to be the one submitted by Becky Bennett, Vera Bradley Product Development. Thanks Becky! It's become a staple at my house.

Lemon Blueberry Bread

1 1/2 cups flour
1 tsp baking powder
1/8 tsp salt
6 tblsp butter, softened
1 cup sugar
2 eggs
1/2 cup milk
2 tsp lemon zest (usually 1 lemon)
1 cup blueberries, tossed with 2 tsp flour

Lemon Glaze:
1/3 cup sugar
3 tblsp lemon juice

Heat oven to 350. Grease 5x9 loaf pan. Sift flour, baking powder, and salt together. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour mixture alternately with the milk, beating well after each addition (begin and end with the flour mixture). Fold in the lemon zest and blueberries. Pour into loaf pan. Bake 55-60 minutes or until a toothpick comes out clean. Pierce the warm bread with a fork. Pour the warm glaze over the top. Cool in pan for 30 minutes or longer.

Notes:

I usually double the batch and split between 3 small loaf pans (see below). That way we have some for now and later!

Enjoy!