Blueberry Lemon Bread
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Unsalted butter||6 Tablespoon (At Room Temperature)|
|Sugar||1 1⁄3 Cup (21.33 tbs), divided|
|Lemon peel||2 Teaspoon, grated|
|Milk||1⁄2 Cup (8 tbs)|
|Blueberries/Frozen blueberries, thawed and well drained||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
Preheat oven to 325°.
Grease loaf pan.
Combine flour, baking powder, and salt in small bowl.
In a large bowl, using electric mixer, cream butter with 1 cup sugar until mixture is light and fluffy.
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 pan.
Bake until golden brown and toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
During last 15 minutes of baking time, bring 1/3 cup sugar and 3 tablespoons 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 while still in pan.
Cool 30 minutes in pan on rack.
Turn bread out of pan; cool completely on rack.