Blueberry Lemon Bread
A Kitchen Muse: A Kitchen Muse
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 10
- 1½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbs unsalted butter, room temperature
- 1⅓ cup granulated sugar, divided use
- 2 large eggs
- 2 tsp grated lemon peel
- ½ cup milk
- 1½ cup fresh blueberries
- 3 tbs lemon juice
- Preheat oven to 325 degrees.
- Butter and sugar a 8½ x 4½ x 2½" loaf pan; set aside.
- Whisk together flour, baking powder and salt in a small bowl; set aside.
- Using an electric mixer, cream the butter and 1 cup of the sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add the lemon peel.
- Slowly mix in the flour mixture alternatively adding the milk beginning and ending with the flour mixture.
- Lightly coat blueberries with a small amount of flour.
- Gently fold in blueberries into the batter.
- Spoon batter into loaf pan.
- Bake for about one hour until golden brown and a wooden toothpick inserted into the center comes out clean.
- Meanwhile, bring remaining ⅓ cup of sugar and lemon juice to boil in a small saucepan, stirring until sugar dissolves.
- Once removed from the oven, pierce the top of the hot loaf several time without touching the bottom of the loaf in pan.
- Pour the hot sugar mixture over the loaf.
- Cool for 30 minutes in pan on a wire rack.
- Turn bread out of pan and cool completely on rack.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/06/15/blueberry-lemon-bread/
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