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Blueberry Lemon Bread

Source of Recipe


1985 Southern Living Annual Recipes






List of Ingredients



• 1/4 cup plus 2 Tbsp butter or margarine, softened
  
• 1 cup sugar
  
• 2 eggs
  
• 1-1/2 cups all-purpose flour
  
• 1 tsp baking powder
  
• Pinch of salt
  
• 1/2 cup milk
  
• 2 tsp grated lemon rind
  
• 1 cup fresh blueberries
  
• 2 tsp all-purpose flour
  
• 1/3 cup sugar
  
• 3 Tbsp lemon juice
  






Instructions



1. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Combine 1-1/2 cups flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated lemon rind. Dredge blueberries in 2 teaspoons flour; fold into batter.
   
   
2. Pour batter into greased 8- x 4-inch loaf pan. Bake at 350° F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
   
   
3. Combine 1/3 cup sugar and lemon juice in a small saucepan; heat until sugar dissolves. Puncture top of bread in several places with a wooden toothpick; pour lemon juice mixture over warm bread, allowing mixture to soak into bread. Cool bread in the pan 30 minutes, then remove carefully.
   
   Makes 1 loaf.