Helpful Tips: To ensure your Lemon Blueberry Bread turns out perfectly:

• Use an 8×4 inch loaf pan.
• Avoid overmixing to prevent a tough texture.
• Line the pan’s sides and bottom with parchment paper for easy removal.
• Mix wet and dry ingredients in separate bowls.
• Toss blueberries in flour before adding them.
• Store your Lemon Bread in the refrigerator; it keeps for up to 4 days.

Serving Suggestions: Wondering what pairs wonderfully with this magnificent cake? Consider milkshakes, fruit juices, fresh fruit slices, or even a glass of wine. You can also get creative and craft your own dessert to surprise everyone!

How to Keep Your Cake Moist: For the moistest results, steer clear of low-fat milk. Use whole milk and ensure your eggs are at room temperature before you begin baking.

Storing Your Lemon Bread: If you have leftovers, freeze them! Simply seal it in a large plastic bag, making it airtight, or wrap it with plastic wrap.

How to Make It:

• In a mixing bowl, beat together butter, 1 cup sugar, juice, and eggs. Combine flour, baking powder, and salt.
• Stir into the egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries.
• Pour the batter into a greased loaf pan. Bake at 350°F for 60 to 70 minutes.

For the Glaze:

• Combine the glaze ingredients; drizzle over the warm bread. Allow it to cool completely.

Enjoy your meal, dear folks! And don’t forget to share this recipe with your friends and loved ones!

Additional Information: Nutrition (per slice):

• Calories: 181
• Total Fat: 7g
• Saturated Fat: 3g
• Trans Fat: 0g
• Unsaturated Fat: 2g
• Cholesterol: 38mg
• Sodium: 149mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 17g
• Protein: 3g