Blueberry Lemon White Chocolate Quick Bread Recipes

Steps:

• 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 after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Steps:

• Preheat oven to 350°F and grease one 9x5 loaf pan.
• Zest the lemon, then squeeze the juice from it. (You should have approximately 4 Tablespoons of juice, which will be divided.) Set zest and juice aside.
• In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
• In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
• Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
• Fold in white chocolate & blueberries.
• Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
• While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
• Pour evenly over the bread.
• Serve warm or cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.