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.
Serving size: Complete recipe
Calories 2318 Calories from Fat 563
% Daily Value*
Total Fat 64 g98.2%
Saturated Fat 35.6 g177.8%
Trans Fat 0 g
Cholesterol 560.9 mg187%
Sodium 3145.4 mg131.1%
Total Carbohydrates 399 g133.1%
Dietary Fiber 10.3 g41%
Sugars 198.9 g
Protein 45 g90.5%
Vitamin A 42.4% Vitamin C 67.2%
Calcium 124.6% Iron 84.8%
*Based on a 2000 Calorie diet