Monday, October 09, 2006

Blueberry Lemon Bread

Here is another recipe I found at Chyrll's Corner. These are two of my favorite flavors and I can't wait to try this out!!

Cake batter:

1 1/2 cup flour
1 teaspoon Baking powder
1/4 teaspoon Salt
6 tablespoons Unsalted butter, softened
1 cup Sugar
2 large Eggs
2 teaspoons Grated lemon peel
1/2 cup Milk
1 1/2 cup Blueberries, fresh or frozen
1/3 cup Sugar
3 tablespoons 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 at 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 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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