Ingredients
-
-
1 1/2
-
1
-
1/4
-
6
-
1
-
2
-
2
-
1/2
-
1 1/2
-
-
-
-
-
Directions
Blueberry Lemon Bread,,Like many of the other reviewers, I added a lemon’s worth of juice to the batter and the resulting bread was not too tart so I would recommend doing so if you are looking for more lemon flavor. My bread fell apart when removing from the pan which I attribute to the bread having too many blueberries to set up correctly (used 2.3 cups instead of the suggested) so make sure not to add too many berries to avoid this. Overall, I would recommend this recipe and will be making this again.,I made a double batch and cooked both for 70 minutes. I tossed the blue berries and flour before I added them to the batter.Instead of the using granulated sugar used powdered sugar with the lemon juice and I did not have to heat it up. I did not use all of the ice thing mixture I did not want it the bread to become to wet. Very good, the corners were lightly crispy.!
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Steps
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1
Done
|
Preheat Oven to 325 Degrees F. Butter 8 1/2 X 4 1/2 X 2 1/2 Loaf Pan. |
|
2
Done
|
Combine First 3 Ingredients in Small Bowl. |
|
3
Done
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Using Electric Mixer, Cream Butter With 1 Cup Sugar in Large Bowl Until Mixture Is Light and Fluffy. |
|
4
Done
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Add Eggs One at a Time, Beating Well After Each Addition. |
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5
Done
|
Add Lemon Peel. Mix in Dry Ingredients Alternatively With Milk, Beginning and Ending With Dry Ingredients. |
|
6
Done
|
Fold in Blue Berries. |
|
7
Done
|
Spoon Batter Into Prepared Loaf Pan. |
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8
Done
|
Bake Until Golden Brown and Toothpick Inserted Into Center Comes Out Clean, About 1 Hour 15 Minutes. |
|
9
Done
|
Meanwhile, Bring 1/3 Cup Sugar and Lemon Juice to Boil in Small Saucepan, Stirring Until Sugar Dissolves. |
|
10
Done
|
Pierce Top of Cake All Over With Toothpick. Pour Hot Lemon Mixture Over Loaf in Pan. |
