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Lemon Blueberry Loaf

 
Lemon Blueberry Loaf
38

Tangy lemon loaf with blueberries goes great with a cup of coffee! :)

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

cup margarine
melted
1 cup sugar
1 each lemon
2 each eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup milk
1 cup blueberries
fresh or frozen
Glaze
1 x lemon juice
*
1 tablespoon margarine
melted
¾ cup powdered sugar
*

Directions

Grate the zest of your whole lemon - then cut into 2 halves - making 1 half larger than the other.

In a mixing bowl, beat together melted margarine, 1 cup sugar, lemon juice from large half (3-4 tablespoons), lemon zest and eggs.

Combine flour, baking powder and salt in separate bowl.

Stir flour mixture into egg mixture alternately with milk.

Fold in blueberries.

Pour batter into greased loaf pan. Bake at 350℉ (180℃) for 60 to 70 minutes.

GLAZE: Combine 1 tablespoon melted margarine with juice from remaining small half of your lemon (2-3 tablespoons) and add ¾ cup icing sugar. Stir until smooth and then drizzle over the warm loaf.

Enjoy! :)

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 19832% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 292mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 5%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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