Lemon Blueberry Bread

Every week, our CSA delivery includes at least one pint of fresh blueberries. I’ve been snacking on them, sprucing up cereals, tossing them into salads, and blending them into smoothies. I eventually tried the lemon blueberry bread recipe from the CSA blog. Simple recipe, and I’d like to veganize it next time I make it. I ended up only drizzling it with half the glaze as it’s already very sweet to begin with. Tastes like summertime!

Lemon Blueberry Bread
Recipe from Stony Hills CSA

Bread Ingredients
1/3 cup melted margarine
1 cup sugar
3 Tbsp lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup soy milk
2 Tbsp grated lemon zest
1 cup fresh blueberries – dried with a paper towel

Glaze Ingredients
2 Tbsp lemon juice
1 Tbsp margarine melted
1 cup confectioners sugar

Directions
Preheat the oven to 350F. Spray a 9×5 inch loaf pan with cooking spray. Lightly sprinkle the loaf pan with a little sugar, if desired.

In a mixing bowl, beat together the margarine, sugar, lemon juice, and eggs. Combine the flour, baking powder, and salt in a medium bowl. Stir the dry ingredients into the egg mixture, alternating with milk. Gently fold in the lemon zest and blueberries. Bake for 60-70 minutes.

Whisk together the ingredients for the glaze. Drizzle the glaze over cooled bread.

Save

Save