Blueberry Lemon Glazed Breakfast BreadINGREDIENTS1-1/2 cups Natural Directions Organic All-Purpose Unbleached Flour 1 tsp. Baking Powder 1/4 tsp. Salt 6 T. Unsalted Butter 1 cup Sugar 2 Eggs 3 tsp. Lemon Peel, finely grated 1/2 cup Natural Directions Organic Reduced Fat Milk 1-1/2 cups Natural Directions Frozen Organic Blueberries, thawed and drained Glaze 6 T. Lemon Juice 2/3 cup Sugar DIRECTIONS Preheat oven to 325 degrees F. Line a loaf pan with parchment paper so that the paper hangs over the sides. Grease the parchment paper. Combine flour, baking powder and salt. Set aside. Cream butter with the sugar. Add eggs and beat until fluffy. Add lemon peel and milk to butter mixture and blend well. Add flour mixture and blend until just combined. Fold in the blueberries. Pour the batter into the loaf pan and spread evenly. Bake for 60 minutes or until golden brown and toothpick inserted into center comes out clean. For the glaze, combine sugar and lemon juice in a small saucepan and heat until sugar dissolves. Using a toothpick, pierce the top of the warm loaf many times. Pour hot lemon glaze over loaf and allow the loaf to cool in the pan completely. Remove loaf from pan and peel back paper. Slice and serve. |