Tuesday, May 24, 2011

Lemon Blueberry Bread



I got this recipe from a friend and I absolutely love it!  It is so fresh and light.  You will love it!

1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
6 Tbs. unsalted butter, softened
1 cup sugar
2 eggs
2 tsps. grated lemon rind
½ cup milk
1 cup blueberries, fresh or frozen, thawed and drained
3 Tbs. fresh lemon juice
1/3 cup sugar 

Combine flour, baking powder and salt in small bowl. Set aside. Beat butter with 1 cup sugar until light and fluffy in second bowl. Add eggs one at a time; beat well after each one. Adlemon rind. Add flour mixture to butter mixture, alternating with milk, beginning and ending with dry ingredients. Fold in blueberries. (Sprinkle small amount of flour over blueberries to prevent sinking to the bottom of the bowl.) Spoon batter into a greased and floured loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf. Spoon mixture over loaf. Let stand in pan 1 hour to cool completely. Makes 1 loaf.

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