Berry Bread

Berry Bread


1/3 cup Butter melted

1 cup Sugar

2 eggs

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

Lemon Glaze

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.

Lemon glaze

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.