Lemon Glazed Blueberry Tea Bread

A delicious breakfast bread using fresh not frozen blueberries.  The added lemon makes it extra tasty.

2 cups flour
1 tablespoon baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoons fresh lemon zest
1 1/2 cups fresh blueberries
2 teaspoons fresh squeezed lemon juice 
3 tablespoons vegetable oil
2 large eggs
1 cup milk

Glaze:

2 tablespoons fresh lemon juice
1/4 cup sugar
1 teaspoon fresh lemon zest

Combine flour, sugar, baking powder and salt.  Stir in blueberries and the lemon zest.

In another bowl, beat eggs, add milk, oil and lemon juice.  Stir into the dry ingredients mixture, just until moistened.

Pour into a greased 9 x 5 loaf pan.  Bake at 350 degrees for one hour or until toothpick tests clean.

Prepare glaze by combining all ingredients.   After removing from the oven, while still warm, brush or drizzle the glaze over the bread.

Let cool for 10 minutes, remove to wire rack to cool completely.  

Strawberry Shortbread Bars

These Shortbread bars would be delicious with any type of jam you want.  I used Smucker's Strawberry Seedless Jam.  The recipe was adapted from the blog "Cookies and Cups."  

2 1/4 cups flour

1 cup granulated sugar

1/2 teaspoon kosher salt

1 cup unsalted butter, at room temperature

1 egg

1/2 teaspoon vanilla extract

3/4 cup strawberry jam

Glaze:

1 cup powdered sugar

2 tablespoons heavy cream

Instructions:

Preheat oven to 350 degrees.  Line a 9 x 9 inch pan with aluminum foil and spray with baking Pam.  Set aside.

In a large bowl whisk together flour, sugar and salt.  Add in the egg, vanilla and butter and combine with a pastry cutter until the dough comes together.

Divide the dough in half and press one half into the bottom of the prepared pan.

Spread the strawberry jam on top.   Crumble the remaining dough onto the top of the pan. Bake for 40 minutes until lightly browned.  Allow to cool completely.

Glaze:

Whisk powdered sugar and cream together and drizzle on top.  If glaze is too thick, thin with more heavy cream until the right consistency.  Place the glaze into a small tip top bag and snip off the corner to make for easy glazing.