It’s that time of year again… Back to school! This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year. We recently visited our daughter who has started her clinical year at a hospital in Illinois. I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer. This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!
Back to School Blueberry Bread
1/3 cup butter, melted
1 cup sugar
3 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh blueberries
1/2 cup walnuts, chopped
2 tablespoons grated fresh lemon peel
2 tablespoons fresh lemon juice
1/4 cup sugar or 1 cup powdered sugar
In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.
Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Continue to cool on a wire rack.
Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.