Blueberry Bread With Lemon Glaze

Blueberry Bread With Lemon Glaze 



We are turn to get immature glimpses of become here in Utah.  It has been impressive to originate out of hibernation and to signaling enjoying some minute right in the sun.  We spent the day today at the explorer and I cannot wait for outpouring to officially arrive!



When thought of other yummy direction to create with Apotropaic Folio production filling I forthwith knew that I welcome to try making a intelligent simoleons instruction.
This wampum came together so quickly and is ripe to go into the oven in no quantify at all.  The Blueberry fruit stuff was the perfect addible to this lolly and looked so yummy swirled internal!

INGREDIENTS

Blueberry Bread:


  • 2⅓ cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ tsp salt
  • ¼ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup sugar
  • 1 cup milk
  • 1 21 oz can Lucky Leaf® Blueberry Fruit Filling and Topping


Streusel Topping:


  • ¼ cup cold butter, cubed
  • ½ cup flour
  • ½ cup light brown sugar
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoons Heavy Cream
  • 1 Tablespoon Lemon Juice


INSTRUCTIONS


  1. Preheat the oven to 375 degrees. Lightly grease a 9x5 inch loaf pan. In a medium sized bowl add the flour, baking powder and salt and set aside. In another medium size bowl mix together the sugar and vegetable oil. Add the egg, milk, vanilla, and mix until smooth and creamy. Add to the dry ingredients and mix until incorporated.
  2. Add the blueberry fruit filling to the batter and gently fold in with a wooden spoon. Be careful not to over mix, the blueberry filling should be swirled throughout. Pour the batter into the prepared loaf pan.
  3. To make the streusel topping: Combine cubed cold butter, flour, and brown sugar and use a pastry blender or fork to form crumbs. Top the bread with the crumb topping.
  4. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. (If the top starts to brown to fast, tent the bread with foil.) Remove bread from the oven and let cool for about 15 minutes. Remove the bread from the pan and let cool completely on a wire rack.
  5. To make the lemon glaze: Whisk together the powdered sugar, heavy cream, and lemon juice. Drizzle on top of bread.


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