I am very happy to be sharing this recipe with you all. Winter has been bearing down hard over here and I usually gravitate to nice savory dishes during the cold season. But every now and then I crave the comfort of sweets and the promise of spring. This breakfast bread certainly delivers on that! The blueberries remind me of warm summer days picking berries straight from the bush and the lemon is so bright and invigorating that it reminds me of the warmth of the sun. Come on Summer!

Sometimes you just need a little caloric sunshine in your life to brighten your day! This recipe is very user friendly. You can use frozen blueberries or fresh. Although if you decide to use frozen I recommend sifting flour over them before you add them into the mixture. This helps them suspend better in the batter.

INGREDIENTS:

1/3 cup melted butter

1 cup granulated sugar

3 Tablespoons lemon juice

2 large eggs

1-1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon zest

1 1/4 cup fresh or frozen

blueberries (I used frozen)

2 tablespoons lemon juice

1/3 cup powdered sugar (or more, if needed, for thickening)

Directions:

Preheat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.

In a mixing bowl, beat together butter, 1 cup sugar, 3 tablespoons juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Beat in lemon zest. Toss blueberries with just enough flour to coat. (This helps keep them evenly distributed throughout rather than sinking to the bottom.) Gently stir blueberries into batter, then pour batter into prepared pan.

Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.

Meanwhile, combine 2 tablespoons lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle over warm loaves, using pastry brush to evening distribute. Finish cooling in pan on wire rack. (Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.)

Enjoy!