1/3 cup Butter melted
1 cup Sugar
1/2 teaspoon Vanilla extract
½ teaspoon Almond extract
1 1/2 cups all-purpose flour
1 teaspoon Baking powder
1 teaspoon Salt
1/2 cup Milk
2 tablespoons lemon zest grated
1/2 cup blueberries, fresh
½ cup Raspberries, fresh
2 tablespoons all-purpose flour
2 tablespoons lemon juice freshly squeezed
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Butter or use a cooking spray to grease an 8×4 inch loaf pan.
In a mixing bowl, cream butter, sugar, eggs, and vanilla and almond extract.
In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add blueberries and raspberries. Toss them in 2 tablespoons of flour.Fold in lemon zest, and berries into the batter.
Do not over mix. Pour the batter into prepared pan.
Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. Remove the bread from the pan.
Combine lemon juice and 1/2 cup powdered sugar in a small bowl and mix until a smooth glaze forms.
After the bread has completely cooled, drizzle the top of the Summer Berry Bread with the glaze.