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Instructions |
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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.
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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
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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.
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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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Originally Submitted
5/13/2014
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