With blueberries being in season, and very reasonably priced at store, now is a great time to make this...blueberries this week have been $1.28 a pint...I have been buying the limit each day and freezing for winter....but also like to use some fresh...this recipe is great!
Lemon Blueberry Bread
6 tbls butter
1 cup sugar
2 eggs
1-1/2 cups flour
Pinch salt
1 tsp baking powder
½ cup milk
1 tsp lemon juice
2 tsp grated lemon rind
1 cup fresh blueberries
Cream butter with sugar beating until well blended. Add eggs beating well.
Combine 1 1/2 cups flour, pinch of salt, 1 tsp baking powder and add to creamed mixture alternately with 1/2 cup milk.
Stir in lemon rind and juice
Fold in 1 cup fresh blueberries.
Pour batter into a greased and floured loaf pan, bake at 350° for 55 minutes or until an inserted pick comes out clean.
Glaze for top
1/3 cup sugar
3 tbls lemon juice
Heat until sugar dissolves
While bread is still warm poke holes in several places and pour mixture over warm bread. Cool bread in pan 30 minutes.
Makes one loaf