Lemon Blueberry Bread

 

Courtesy of Trisha Yearwood on Food Network. This is a winner!

Ingredients for Loaf Bread:

• 5 tablespoons unsalted butter, melted, plus more for greasing loaf pan
• 1 cup fresh blueberries
• 1 1/2 cups plus 2 tablespoons flour
• 1 cup sugar
• 2 eggs
• 1 lemon, zested and juiced
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup pecans

Ingredients for Glaze

• 1 lemon, juiced
• 1/4 cup confectioners' sugar

Directions for Loaf Bread:

Preheat oven to 350-degrees. Grease a loaf pan with butter.

Toss the blueberries in 2 tablespoons of the flour in medium bowl and set aside.

Beat together the butter, sugar, eggs, lemon zest and lemon juice in bowl of an electric mixer.

Sift together the remaining 1 1/2 cups flour, baking powder and 1 teaspoon salt.

Add the flour mixture and milk to butter mixture in alternating batches, beginning and ending with the flour. 

Fold in the pecans and blueberries.

Pour batter into the prepared pan and bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. 

Cool for 10 minutes and turn out onto cooling rack.

Directions for the Glaze:

Stir together 2 tablespoons juice with confectioners' sugar in small bowl until smooth.

Drizzle glaze over top of loaf while still warm.