One of the things I like about living in Alaska, is all the blueberry picking we get to do in late summer/early fall. Unfortunately, we had a rather poor summer last year, so blueberries were not that plentiful in my area. Thus, in order to make this quick bread, I had to break down and purchase blueberries from my local grocery store. 😦
I find that the flavor combination of blueberry and lemon go very well together, and this recipe really showcases that. I decided to post a picture of the bread minus the glaze, because I like the look of all the blueberries peaking and oozing out of the top and sides. 🙂
Lemon Blueberry Quick Bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
1 cup sugar
6 packets True Lemon
3 tablespoons water
1/2 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 2 eggs)
1/2 cup milk
1 1/2 cups fresh or frozen blueberries
Preheat oven to 350 degrees. Grease and flour a 8x4x2 inch loaf pan.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a mixing bowl, beat butter, sugar, True Lemon, water and egg substitute.
Alternately stir in flour mixture and milk. Fold in blueberries.
Pour batter into prepared pan.
Bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.
Remove from pan and cool completely on wire rack.
Drizzle with Lemon Glaze, if desired.
3/4 cup powdered sugar
2 packets True Lemon
1 tablespoon water
Mix all ingredients together in small bowl. Pour over cooled bread.
Filed under: Bread |