Glazed Almond, Lemon & Blueberry Loaf

Submitted by Fisher Nuts

"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"

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Serves: 12

ingredients

• 1⁄2 cup sliced almonds, divided
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 tablespoon grated lemon peel
• 1⁄2 cup unsalted butter, room temperature
• 1 1⁄2 cups sugar, divided
• 3 large eggs
• 2⁄3 cup milk
• 1 1⁄2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 3 tablespoons 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 1-1/4 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 minute.
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 minute in pan. Remove from pan and cool completely.