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Blueberry-Lemon Bread




Source of Recipe


The Villages


List of Ingredients




1 1/2 cups fl our
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
(room temperature)
1 1/3 cups sugar
2 eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh or frozen blueberries
3 tablespoons fresh lemon juice

Recipe



Preheat oven to 325°. Butter 8-1/2-by-4-1/2-by-2-1/2-
inch loaf pan. Combine fi rst three ingredients in a small
bowl. Using electric mixer, cream butter with 1 cup sugar
until light and fl uffy. Add eggs, one at a time, beating well
after each addition. Add lemon peel. Mix in dry ingredients
alternately with milk, beginning and ending with dry
ingredients. Fold in blueberries. Spoon batter into prepared
loaf pan. Bake until golden brown and toothpick inserted
into center comes out clean, about 1 hour, 15 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon
juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour
hot lemon mixture over loaf in pan. Cool 20 minutes on pan
on rack. Turn bread out of pan and cool completely on rack.