Lemon Blueberry Bread Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| 1/4 cup {1/2 stick) butter, room temperature | ||
| Eggs | 2 , beaten | |
| Peel of 1 lemon, coarsely grated | ||
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Frozen blueberries | 1/2 Cup (16 tbs), thawed | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
Directions
Preheat oven to 350°F.
Grease 9 x 5 inch loaf pan.
Cream sugar and butter in large bowl until fluffy.
Add eggs and lemon peel and beat well.
Sift all but 2 tablespoons flour with baking powder and salt.
Add alternately with milk to creamed mixture, beating until smooth after each addition.
Combine remaining 2 tablespoons flour with blueberries and gently fold into batter.
Turn into pan and bake 1 hour.
Cool in pan 10 minutes, then pierce carefully with fork.
Mix lemon juice and sugar and spoon over bread.
Grease 9 x 5 inch loaf pan.
Cream sugar and butter in large bowl until fluffy.
Add eggs and lemon peel and beat well.
Sift all but 2 tablespoons flour with baking powder and salt.
Add alternately with milk to creamed mixture, beating until smooth after each addition.
Combine remaining 2 tablespoons flour with blueberries and gently fold into batter.
Turn into pan and bake 1 hour.
Cool in pan 10 minutes, then pierce carefully with fork.
Mix lemon juice and sugar and spoon over bread.
Chef
