Recipe: Very Lemon Blueberry Bread

Very Lemon Blueberry Bread
rec.food.cooking/Susan Cassidy

1/3 cup margarine, melted
1 tsp. salt
3/4 cup sugar
1/2 cup milk
3 Tbsp. fresh lemon juice
2 Tbsp. grated lemon peel
2 eggs
1/2 cup chopped walnuts
1 1/2 cups sifted flour
1 cup blueberries
1 tsp. baking powder

Glaze:
1/4 cup lemon juice
1 1/4 cup confectioner's sugar

Preheat oven to 350 degrees. Grease & flour a 9 x 5 inch loaf pan.

In a large bowl, combine the margarine, sugar and lemon juice. Beat in the eggs.

Sift together the flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with the milk, stirring just enough to blend. Add the lemon peel, blueberries, and walnuts. Pour the batter into the prepared loaf pan and bake for 1 hour. Test for doneness. The bread may need 5 to 10 minutes more, depending on the moisture content of the blueberries.

While the bread is baking, make the glaze: mix the lemon juice and confectioner's sugar.

Let the bread cool for 5 minutes in the pan, then turn out onto a rack. Put a plate under the rack. Spoon the glaze over the hot bread. Cool completely before slicing.