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Blueberry Lemon Bread Recipe

   
 

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     Blueberry Lemon Bread

Category   Desserts - Breads
Sub Category   None

Ingredients
1-1/2 Cups flour
1 tsp. baking powder
6 Tbsp. unsalted butter, room temperature
1-1/3 Cups sugar, separated
2 large eggs
2 tsp. grated lemon peel
1/2 Cup milk
1-1/2 Cups fresh blueberries, or frozen, thawed and drained
3 Tbsp. fresh lemon juice
 
1/4 tsp salt

Instructions
Prehead oven to 325 deg. Butter thoroughly an 8-1/2 X 4-1/2 X 2-1/2 inch loaf pan. Combine flour, baking powder and salt in a small bowl. Using an electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy.
Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients.
Fold in blueberries. Spoon batter in prepared loaf pan. Bake 1 hour 15 minutes, until golden brown and toothpick comes out clean.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to a boil in a small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with a toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes on pan in rack. Turn bread out of pan and cool completely on rack. 335 Calories per serving, 11 grams fat.
Serving Suggestions
NOTE- Making in the heavy-duty mixer seemed to make a fluffier cake. Probably mixed longer.


Originally Submitted
8/25/2010





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