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Lemon Blueberry Bread
June 21, 2009

Solid recipe. Good lemon flavor. The texture is more cake-like than bready. I did not use the nuts. The first time I made this recipe all the blueberries sunk to the bottom (even though I dredged them in flour) and a big chunk of the loaf stuck to the bottom of the pan. SO, the next time, I put only half of the blueberries into the batter, then poured half in the pan, sprinkled with blueberries, poured the rest in the pan and finshed off the top with the last sprinkle of blueberries. Turned out perfect. Both times I brushed on the glaze about 10 minutes after I took the bread out of the oven.

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