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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.

 

 

 


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