Sponsor recipe courtesy of Fisher® Nuts

Glazed Almond, Lemon & Blueberry Loaf

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.
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
  • Yield: 12 servings
Save Recipe

Ingredients

1/2 cup Fisher® Natural Sliced Almonds, divided

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon grated lemon peel

1 stick (4 oz.) unsalted butter, room temperature

1 1/2 cups sugar, divided

3 large eggs

2/3 cup milk

1 1/2 cups fresh or frozen blueberries

3 tablespoon fresh lemon juice

Directions

  1. 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.
  2. 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.
  3. 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

Blueberry Scones with Lemon Glaze