Looking for a zesty bread to start your morning off right? Our lemon and blueberry loaf has just what you are craving! Top it off with Fisher® Sliced Almonds and you've got a fresh twist on breakfast that will make the morning a little easier.
Sponsor recipe courtesy of Fisher® Nuts
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Glazed Almond, Lemon & Blueberry Loaf
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
12 servings
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
12 servings

Ingredients

Directions

Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1¼ cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries.

Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 min.

Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 min. in pan. Remove from pan and cool completely.

Cook's Note

For a Fresh Twist: Bake as 12 muffins for 35 min

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