I love lemon bread. I love blueberries. This is the perfect combination of the two!
The bread is very moist, almost cake like when done. You get a lot of the lemon flavor from the lemon rind.
The blueberries, once tossed in the flour, stay intact. This is lovely when the bread is done because your dough doesn’t turn purple. You get to see all the blueberries!
The topping is special – it has a great sweetness and is also tart. Piercing the bread really allows it to soak in nicely. The top of the loaf is a bit sticky, but does cool nicely.
Really good bread – I can’t wait until the morning so I can have some more!
LEMON BLUEBERRY BREAD
¾ Cup Sugar
¼ Cup Butter
2 Eggs
Peel of 1 Lemon, Grated
2 Cups Flour
2 ½ Teaspoons Baking Powder
1 Teaspoon Salt
¾ Cup Milk
½ Cup Blueberries (fresh or thawed frozen)
2 Tablespoons Lemon Juice
2 Tablespoons Sugar
Preheat oven to 350 degrees. Grease loaf pan. Cream sugar and butter together. Add eggs and lemon peel. Beat well. Add 2 Tablespoons of the flour to the blueberries. Toss to coat. Sift remaining flour, baking powder and salt. Add flour mixture to sugar mixture alternating with milk. Turn into prepared pan and bake for 1 hour. Pierce top with a fork or skewer. Mix lemon juice and 2 tablespoons sugar and pour over pierced bread.
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