A moist lemon blueberry nut bread is a delicious treat to make for breakfast or a snack. This recipe will take you all the way from folding blueberries and pecans into the batter, to drizzling a sugary and slightly tart glaze over your finished bake.
Preheat oven to 350ºF. Spray 9 in. x 5 in. loaf pan with vegetable pan spray.
In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter, sugar and lemon zest with electric mixer until light and fluffy. Beat in eggs, one at a time; add milk and vanilla. Add flour mixture, beating until combined (batter will be very thick). Fold blueberries and pecans into batter. Spread batter into prepared pan.
Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool completely on rack.
Meanwhile, in medium bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over loaf. Allow glaze to set.