♦ MAKES 6-8 SERVINGS

• 3 tbsp. Sun Orchard Lemon Juice
• 1 cup Sugar
• 1/3 cup Butter, melted
• 2 eggs
• 1 ½ cups All-Purpose Flour
• 1 ½ tsp Baking Powder
• 1 tsp. Salt
• ¼ cup Sweetened Almond Milk
• ½ tsp Vanilla Extract
• 1 cup Fresh Blueberries
• ½ cup Walnuts, chopped (optional)

       Glaze

• 2 tbsp. Sun Orchard Lemon Juice
• ½ cup Powdered Sugar

Preheat oven to 350°F and lightly grease a large loaf pan. In a mixing bowl, whisk together butter, sugar, eggs, lemon juice, and vanilla. In a separate bowl, combine flour, baking powder, and salt. Stir flour into egg mixture, alternating with almond milk. Fold in blueberries and walnuts. Pour batter into the prepared pan. Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in a pan for 10 minutes. Meanwhile, combine lemon juice and powdered sugar in a small bowl. Remove bread from the pan and drizzle with glaze. Cool on wire rack.