We cook: Lemon Blueberry Bread

Since I for some reason have 3 bottles of lemon juice in the fridge and have been making blueberry everything, I tried a new recipe: Lemon Blueberry Bread.  I didn't make the glaze because I don't like my breads super sweet and I didn't add the nuts because I didn't have any.  Also, I didn't have any actual lemons, so I added extra lemon juice in place of the lemon zest.  I was hoping for something similar to banana bread or pumpkin bread that I could eat for breakfast or lunch, but the result was much more similar to pound cake.  It is quite tasty but it is much denser than I expected and does taste more like a dessert than a breakfast.

Ingredients

• 1/3 cup butter, melted
• 1 cup sugar
• 4.5 tbsp lemon juice
• 1-1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 cup blueberries (fresh or frozen)

Instructions

1. Preheat oven to 350 deg. F
2. Beat butter, sugar, lemon juice, and eggs together.
3. Separately, combine flour, baking powder, and salt
4. Alternate adding dry mixture and milk to the egg mixture while stirring
5. Fold in blueberries
6. Pour into greased 8" x 4" loaf pan
7. Bake for 60-70 minutes at 350 deg. F.

Bread is done when a toothpick or knife comes out clean.