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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