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.
For a Fresh Twist: Bake as 12 muffins for 35 min
1/2 cupFisher® 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 cup sugar, divided
3 large eggs
2/3 cup milk
1 1/2 cup fresh or frozen blueberries
3 tablespoons fresh lemon juice
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.