| Ingredients | Directions | |
| 1) | 1/3 cup butter, soften |
Preheat oven to 340 F. Grease a 8" x 4” loaf pan. In a bowl mix butter and sugar until fluffy. Add eggs and lemon juice. Mix well. In a small bowl sift together dry ingredients (5-7). Add to butter mixture alternately with the milk. Mix together well. Gently fold in lemon peel, chopped nuts, and blueberries. Pour into prepared pan and bake for 60-70 minutes. Cool 10 minutes before turning out of pan. Mix lemon juice and sugar for the glaze, and drizzle over top of warm bread. |
| 2) | 1 cup sugar | |
| 3) | 2 eggs | |
| 4) | 3 tbsp lemon juice | |
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| 5) | 1 1/2 cups flour | |
| 6) | 1 tsp baking powder | |
| 7) | 1/2 tsp salt | |
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| 8) | 1/2 cup milk | |
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| 9) | 1 tbsp grated lemon peel | |
| 10) | 1/2 cup chopped nuts | |
| 11) | 1 cup fresh or frozen blueberries; dusted with flour | |
| Glaze | ||
| 12) | 2 tablespoons lemon juice | |
| 13) | 1/4 cup sugar | |