Blueberry-Lemon Bread

By commercecook

What a great combination: blueberries and lemon. This bread comes out moist and sweet, almost like a pound cake.

Ingredients

• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1 1/3 cup sugar
• 2 large eggs
• 2 teaspoons grated lemon peel
• 1/2 cup milk
• 1 1/2 cup fresh blueberries
• 3 tablespoons fresh lemon juice

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 325 degrees.

Butter an 8x4x2 inch 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 1 at a 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 remaining 1/3 cup sugar and lemon juice to a boil in small saucepan, stirring until sugar dissolves.

Pierce cooked top of hot loaf several times with a 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.