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RECIPE SUBMITTED BY Pat Ward Creegan

LEMON BLUEBERRY BREAD

1/3 cup melted butter
1 cup sugar
4 T lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup milk
2 T grated lemon zest
1/2 cup chopped walnuts optional
1 cup fresh or frozen blueberries

GLAZE:

3 T lemon juice
1 T butter melted
1 cup confectioner’s sugar

Dredge blueberries in 1/4 cup flour.
(That will keep them from going to the bottom.
They will be spaced better throughout your bread.)

In a mixing bowl, beat together butter, sugar, juice & eggs.
Combine flour, baking powder & salt.
Stir into egg mixture alternately with milk.
Fold in lemon zest, nuts & blueberries.
Pour batter into greased loaf pan.
Bake at 350 for 60 to 70 minutes.

Combine all ingredients for the glaze & mix well.
Drizzle over bread after it cools.

 

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