Every summer, my sister Beth fills her freezer with blueberries her family has picked. They eat as many as they can while the berries are in season, share some with friends and family, and then freeze the rest. This quick bread is good made with fresh or frozen blueberries, and Beth uses lemons from her own lemon tree, right in her backyard! (I’m jealous!)
Recipe information
Yield
serves 8
Ingredients
1
1
1
1
3
2
1
1
1
2
1
Glaze
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°F. Grease a 4 × 8 × 2-inch loaf pan.
Step 2
In a medium bowl, toss the blueberries in 2 tablespoons flour and set aside. In the bowl of an electric mixer, beat together the butter, granulated sugar, 3 tablespoons lemon juice, and eggs. Sift together 1 1/2 cups flour, the baking powder, and the salt. Add the flour and milk alternately to the butter mixture, beginning and ending with flour. Fold in the lemon zest, pecans, and blueberries. Pour the batter into the pan and bake for 1 hour and 10 minutes; a toothpick inserted in the center of the loaf should come out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
Step 3
Make the glaze by stirring together 2 tablespoons lemon juice with the confectioners’ sugar until completely smooth. Drizzle over the top of the loaf while it is still warm, allowing the glaze to drip down the sides. Serve the loaf warm or at room temperature.
From Beth
Step 4
Dusting the blueberries with flour before adding them to the batter keeps them from sinking to the bottom of the pan.