Blueberry Lemon Bread with Lemon Glaze Recipe

Instructions

  1. Heat oven to 350°F. Grease your bread pan (9×5-inch) or muffin tins with cooking spray or shortening.
  2. I used my kitchen aid mixture. Place your soft butter and sugar and beat on medium until blended.
  3. Add and beat in eggs, lemon juice and peel, vanilla and sour cream.
  4. Stir in baking soda, baking powder, then slowly add flour. Mix until blended.
  5. Gently fold in the blueberries, reserving a few to sprinkle on the top.
  6. Spoon batter into your loaf pan or muffin tin.
  7. Sprinkle a little sugar on the top if you’re not going to glaze it. Sprinkle on a few berries.
  8. Bake 55-60 minutes, checking half way for over browning. Make a tin foil tent to place loosely over the top for the remaining time. (Muffins will take much less time.)
  9. Cool for about 15 minutes before removing from the pan onto a baking rack.
  10. While it’s cooling, mix up your glaze. Pour over the loaf and enjoy!
Recipe Source

Instructions

Ingredients

  • 1 cube softened butter (1/2 cup)
  • 1 cup sugar
  • eggs
  • 2 teaspoons vanilla
  • 1 cup plain yogurt or sour cream
  • Juice from one lemon (about 1 tablespoon)
  • Zest from one lemon peel
  • 2 cups (2 pouches) Good Measures all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup fresh or frozen blueberries

GLUTEN FREE OPTION:

Replace Good Measures™ traditional all-purpose flour with 2 pouches of GOOD MEASURES™ GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.

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