Ingredients
-
-
1 1/2
-
1
-
1/4
-
6
-
1
-
2
-
2
-
1/2
-
1 1/2
-
-
1/3
-
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
|
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
|
Using Electric Mixer, Cream Butter With 1 Cup Sugar in Large Bowl Until Mixture Is Light and Fluffy. |
|
4
Done
|
Add Eggs One at a Time, Beating Well After Each Addition. |
|
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. |
|
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. |
|
11
Done
|
Cool 30 Minutes in Pan on Rack. |
|
12
Done
|
Turn Bread Out of Pan and Cool Completely on Rack. |
