Blueberry, Lemon & White Chocolate Quick Bread

“I had a bunch of fresh blueberries, lemons, buttermilk & white chocolate chips to use up after the Scandinavian leg of the Zaar World Tour #6. This morning I was making a Greek breakfast wrap for Zingo that would use up Kalamata olives & feta cheese, but I wasn't sure my family was going to like it, so I created this moist & delicious quick bread to "sweeten the deal". ;) Incidentally, they ended up enjoying both the Greek wraps & the bread! :D”
READY IN:
1hr 20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and grease one 9x5 loaf pan.
  2. 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.
  3. In large mixer bowl, beat together the sugar, melted butter, 3 Tablespoons of the lemon juice, lemon zest and the eggs.
  4. In smaller bowl, sift together the flour, baking powder and salt. Add half to the egg mixture and beat to combine.
  5. Add the buttermilk, combine and then add the rest of the flour mixture. Beat until smooth.
  6. Fold in white chocolate & blueberries.
  7. Pour batter into prepared pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 20 minutes in the pan, then gently turn out onto a platter or baking rack.
  9. While warm, combine the remaining lemon juice with enough powdered sugar to create a semi-thin glaze.
  10. Pour evenly over the bread.
  11. Serve warm or cool.

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