Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp butter, softened
  • 1 1/3 cup sugar, divided
  • 2 eggs
  • 2 tsp lemon zest
  • 1/2 cup milk
  • 1 1/2 cup fresh blueberries
  • 3 Tbsp lemon juice

Instruction

  • Preheat oven to 325 degrees.
  • Grease and flour a 8 1/2 x 4 1/2 x 2 1/2 loaf pan and set aside.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, cream together the butter with 1 cup of the sugar with a electric mixer until light and fluffy.
  • Add eggs, one at a time, to the butter mixture. Beating well after each addition of egg. Beat in the lemon peel.
  • Next, add 1/3 of the flour mixture to the butter mixture. Then alternately add half the milk with half of the remaining flour mixture, being sure to end with the flour.
  • Toss the blueberries in about 1/2 tsp flour to coat. This will prevent them from sinking in your bread. Fold the blueberries into the batter.
  • Pour the batter into the prepared loaf pan. Bake for 60 minutes until golden and a toothpick inserted in the center comes out clean.
  • While the bread cooks, add the remaining 1/3 cup sugar to a saucepan along with the 3 tbsp lemon juice. Bring to a boil and then remove from the heat.
  • Once the bread is cooked, pierce the top of the bread with a toothpick several times. Be sure to not go all the way through the loaf.
  • Pour the hot lemon/sugar mixture over the bread.
  • Allow to cool in the pan for 30 minutes, then remove from the pan and allow to cool completely.