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.
Glazed Almond, Lemon & Blueberry Loaf
Almond
Breads & Muffins
Breakfast / Brunch
Vegetarian
prep
15
minscook
105
minsmake
1
loaf1/2 cup
Fisher® Sliced Almonds, divided
2 cups
flour
1 tablespoon
lemon zest
1 teaspoon
baking powder
1/4 teaspoon
table salt
1/2 cup
(1 stick) butter, softened
1-1/2 cups
sugar, divided
3
eggs
2/3 cup
milk
1-1/2 cups
fresh or frozen blueberries
3 tablespoons
lemon juice
Food Safety Instruction
DIRECTIONS
- Heat oven to 325°F. Line 9x5-inch loaf pan with parchment paper and prepare with nonstick spray.
- Reserve 2 tablespoons Fisher® Almonds. Finely chop remaining almonds. Combine chopped nuts, flour, lemon zest, baking powder and salt in medium bowl.
- Beat butter and 1-1/4 cups sugar in large bowl with mixer on medium speed until creamy and light in color. Add eggs, 1 at a time, beating well after each. Add flour mixture alternately with milk, beginning and ending with flour, mixing just until blended. Gently stir in blueberries. Spoon into prepared pan.
- Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean.
- Pierce top of hot loaf with toothpick or skewer several times. Combine lemon juice and remaining ¼ cup sugar in small bowl; pour over loaf. Sprinkle with reserved nuts. Cool loaf in pan 30 minutes. Remove from pan and cool completely on wire rack.
PRODUCT USED
Tips
To prepare as muffins, portion batter into 12-cup muffin pan prepared with paper liners. Bake 35 minutes. Continue as directed.
