Ingredients
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1 cup butter
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2 cups granulated sugar
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3 eggs
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3 cups flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2/3 cup buttermilk
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2 tablespoons fresh lemon juice
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8 ounces powdered sugar (or 1/2 box)
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1 1/2 tablespoons tightly packed lemons, zest of
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2 tablespoons tightly packed lemons, zest of
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1/4 cup butter, melted
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8 ounces frozen blueberries
Instructions
- Preheat oven to 325 degrees.
- Important: grease and flour two loaf pans.
- Cream butter and sugar.
- Add eggs and beat until smooth.
- Add buttermilk.
- Mix dry ingredients together and add to buttermilk mixture.
- Blend well.
- Mix in lemon juice and zest.
- Gently fold in blueberries and only mix until incorporated.
- Pour batter into loaf pans.
- Bake loaves on the middle rack of the oven for 60 to 65 minutes.
- Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
- For icing: Combind icing ingredients in a bowl.
- Beat icing with an electric mixer until smooth.
- Drizzle icing over the warm loaves.
- The icing will harden when the bread cools to room temperature.
- I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.