Lemon Blueberry Bread

A taste of summer... Fresh plump blueberries baked in a lemony snacking cake and topped with a lemon glaze.

Lemon Blueberry Bread

Yield: 2 loaves (16 servings per loaf)

INGREDIENTS FOR BREAD
2/3 cup butter, melted
2 cups sugar
6 tablespoons lemon juice
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 cups fresh blueberries (may substitute with
              frozen, but don't thaw)
4 tablespoons grated lemon peel

INGREDIENTS FOR GLAZE
4 tablespoons lemon juice
3/4 cup icing sugar

DIRECTIONS
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.

Pour batter into 2 greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm bread. Cool completely.