Lemon Blueberry Bread

1. Stage

Preheat the oven to 350°F and grease an 8x4-inch loaf pan. In a large bowl, beat together the melted butter, sugar, lemon juice and eggs until smooth. Editor's Tip: How you mix the wet ingredients is entirely up to you. An electric hand-mixer, stand mixer fitted with the paddle attachment or simply whisking by hand all work fine.

2. Stage

In a separate bowl, whisk together the flour, baking powder and salt.

3. Stage

Starting and ending with the dry ingredients, alternate adding the flour mixture and milk to the batter, mixing until just combined after each addition. Editor's Tip: Adding ingredients in this pattern and only mixing until the ingredients are just incorporated helps avoid overmixing the batter, which could make your blueberry lemon bread dense or tough. We're aiming for a soft and tender loaf.

4. Stage

Add the blueberries, chopped nuts and lemon zest to the batter and gently fold in by hand using a rubber spatula or wooden spoon. Editor's Tip: Using a folding motion prevents overmixing, which isn't a good thing when it comes to baking quick breads. It can make them tough and gluey.

5. Stage

  Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes in the pan before removing the loaf to a wire rack. Editor's Tip: If you notice that the edges of the bread are browning too quickly, simply tent the loaf pan with a piece of aluminum foil.

6. Stage

While the blueberry lemon bread cools, prepare the glaze by stirring 1/4 cup sugar and 2 tablespoons lemon juice together in a small bowl. Spoon the glaze over the warm bread and allow it to cool completely. Editor's Tip: For less mess, place the loaf and wire rack over a baking sheet lined with parchment or wax paper before glazing. This will catch any glaze drippings and make for easy clean up.