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Blueberry Lemon Bread Recipe


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     Blueberry Lemon Bread

Category   Desserts - Breads
Sub Category   None
Servings   1 loaf

1/4 cup plus 2 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
pinch of salt
1/2 cup milk
2 teaspoons grated lemon rind
1 cup fresh blueberries
2 teaspoons all purpose flour
1/3 cup sugar
3 tablespoons lemon juice

Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating well after each addition.
Combine 1 1/2 cups flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated lemon rind. Dredge blueberries in 2 teaspoons flour; fold into batter
Pour batter into a greased 8 x 4 x 3 inch loaf pan. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean.
Combine 1/3 cup sugar and lemon juice in a small saucepan; heat until sugar dissolves. Puncture top of bread in several places with a wooden pick; pour lemon juice mixture over warm bread, allowing mixture to soak into bread. Cool bread in pan 30 minutes.

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