- 120 mins
Ingredients
- 1 1/2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 T (3/4 stick) butter, room temperature
- 1 1/3 c sugar
- 2 large eggs
- 2 tsp grated lemon peel
- 1/2 c milk
- 1 1/2 c blueberries fresh or frozen (thawed and drained)
- 3 T fresh lemon juice
Preparation
Step 1
Preheat oven to 325 F. Butter 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Combine first 3 ingredients in a small bowl. Cream butter with 1 cup sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternately with milk ending with dry ingredients. Fold in blueberries. Spoon into prepared loaf pan. Bake until golden brown and toothpick inserted comes out clean, about 1 hour and 15 minutes.
Meanwhile bring remaining 1/3 cup sugar and lemon juice to a boil in a small saucepan, stirring until sugar disolves.
Pierce top of loaf several times 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.