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Lemon Blueberry Bread

Jenny.Carolina's picture
Ingredients
  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
  Salt 1 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Fresh blueberries 1⁄2 Cup (8 tbs) (Or Partially Thawed)
  Fresh 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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian

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