Lemon Blueberry Loaf
Tangy lemon loaf with blueberries goes great with a cup of coffee! :)
fresh or frozen
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.