LEMON BLUEBERRY BREAD

Lemon Blueberry Bread 

Ingredients

• 1 ½ c Flour (preferred brand King Arthur), plus 1 Tbsp

• 2 tsp Baking Powder

• ¼ Tsp Baking Soda

• ½ Tsp Salt

• ½ Tsp Cinnamon

• ⅓ c Crisco

• ⅔ c Sugar

• 2 Eggs, room temperature

• 1 Tsp Vanilla Extract

• ½ c Buttermilk

• 1 Tbsp Lemon Zest

• 3 Tbsp Lemon Juice       

• 1 ½ c Frozen Blueberries

• ½ c Walnuts or Pecans, chopped, optional

Lemon Glaze

Ingredients

• 1 Tbsp Lemon Juice

• ¼ Tsp Vanilla Extract  

• ½ c Confectioners Sugar

Directions

Preheat the oven 350°F. 

1. Mix 1 ½ c flour, salt, cinnamon, baking powder and baking soda in a large bowl. Set aside.

2. In a stand mixer, cream the crisco and sugar. 

3. Add eggs one at a time.  

4. Add the buttermilk, vanilla extract, lemon zest & juice, mix well.  

5. Add the flour mixture.  

6. Add the Blueberries to a small bowl and mix with 1 tbsp flour then fold the blueberries gently into the batter. 

7. Pour into a 9x5 loaf pan greased with nonstick spray.

8. Bake on the middle rack for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean or with just a few crumbs sticking.  

9. Let the bread sit in the pan on the counter for five minutes. 

10. While the bread rests, mix the lemon juice, vanilla extract and confectioners sugar until combined and smooth.  

11. Remove the bread from the pan to a plate/platter and drizzle the glaze over top.