Blueberry Lemon Bread with Lemon Glaze Recipe

Instructions

1. Heat oven to 350°F. Grease your bread pan (9×5-inch) or muffin tins with cooking spray or shortening.
2. I used my kitchen aid mixture. Place your soft butter and sugar and beat on medium until blended.
3. Add and beat in eggs, lemon juice and peel, vanilla and sour cream.
4. Stir in baking soda, baking powder, then slowly add flour. Mix until blended.
5. Gently fold in the blueberries, reserving a few to sprinkle on the top.
6. Spoon batter into your loaf pan or muffin tin.
7. Sprinkle a little sugar on the top if you’re not going to glaze it. Sprinkle on a few berries.
8. Bake 55-60 minutes, checking half way for over browning. Make a tin foil tent to place loosely over the top for the remaining time. (Muffins will take much less time.)
9. Cool for about 15 minutes before removing from the pan onto a baking rack.
10. While it’s cooling, mix up your glaze. Pour over the loaf and enjoy!