Lemon Blueberry Bread
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature, 1/2 Stick)|
|Eggs||2 , beaten|
|Grated lemon peel||1 Tablespoon, coarsely grated|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Fresh blueberries||1⁄2 Cup (8 tbs) (Or Partially Thawed)|
|Fresh lemon juice||2 Tablespoon|
Preheat oven to 350Â°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.