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Brunch Fontina-Blueberry Bread
Ingredients
  • ½ cup (1 stick) butter, cubed and melted
  • 1 cup sugar
  • 2 large eggs
  • Zest and juice of 1 medium lemon
  • 6 ounces Carr Valley Fontina cheese, shredded (1 ½ cups)
  • 1 ¾ cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 cup fresh or frozen blueberries
  • subheading: LEMON GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons lemon juice
  • subheading: CHEESE:
  • Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina can be used in this recipe.
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