This lemon and cranberry bread is super
moist, easy to prepare, and topped with a delicious lemon zest. Perfect for
breakfast or dessert!
While it is almost time to start breaking
down our apple and pumpkin recipes, I can't help but want to keep baking with
fresh fruits. Especially when it's delicious like baking raspberries with
lemon.
I originally posted the recipe for this
bread when I first started my blog in 2014. While the recipe is still the same,
I wanted to update the post with better pictures and re-share it with you
because this is still a recipe that I absolutely adore.
Aside from the fact that this bread is very
delicious, it is also easy to make. You don't even need a blender to make it
and it only takes about 15 minutes to prepare and go into the oven!
*
Ingredients:
° A cup of softened butter
° ¾ cup of sugar
° 2 eggs
° 1 cup flour
° ½ tsp. Baking powder
° lemon flavor
° ½ cup of milk
° 1 cup of blueberries
° Starters
° juice of one lemon
° ¼ cup of sugar
* instructions:
Preheated oven to 350 degrees Fahrenheit,
beat butter with sugar and eggs. Adding flour, baking powder, and lemon peel,
alternating with milk. Add blueberries. Placing it on a fat loaf pan. Baking at
350 degrees about 60 minutes. Pour filling on top while bread is stilling hot.
ENJOY
!
