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Print this Recipe    Blueberry Lemon

Blueberry Lemon Bread

1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp grated lemon peel
1/2 cup milk
1 1/2 cup blueberries, fresh or frozen

1/3 cup sugar
3 Tbsp lemon juice

Preheat oven to 325 degrees F. Butter 8 1/2 x 4 1/2 x 2 1/2 loaf
pan. Combine first 3 ingredients in small bowl. Using electric
mixer, cream butter with 1 cup sugar in large bowl until mixture
is light and fluffy. Add eggs one at a time, beating well after
each addition. Add lemon peel.

Mix in dry ingredients alternatively with milk, beginning and ending
with dry ingredients. Fold in blueberries. Spoon batter into
prepared loaf pan. Bake until golden brown and toothpick inserted
into center comes out clean, about 1 hour 15 minutes.

Meanwhile, bring 1/3 cup sugar and lemon juice to boil in small
saucepan, stirring until sugar dissolves. Pierce top of cake all
over with toothpick. Pour hot lemon mixture over loaf in pan.
Cool 30 minutes in pan on rack. Turn bread out of pan and cool
completely on rack.


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