posted by lgskis 11-30-98 6:04 AM
Bon Appetit Magazine
BLUEBERRY LEMON BREAD
1 and 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, room temp
1 and 1/3 cups sugar;divided
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 and 1/2 cups blueberries (either fresh or frozen)
3 tablespoons fresh lemon juice
Preheat oven to 325 degrees.
Butter 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan. Combine first 3 ingredients in a small bowl.
Using electric mixer, cream butter with 1 cup of sugar in a large bowl until mixture is light and fluffy.
Add eggs 1 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 loaf pan.
Bake until golden brown, about 1 hour and 15 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in small saucepan, stirring until sugar disolves.
Immediately after bread is removed from oven, pierce top of loaf all over with a 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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