Blueberry Lemon Bread Servings: 1 8.5" x 4.5" loaf Time: 1 1/2 cups flour 6 tbsp unsalted butter 2 large eggs 1/2 cup milk 4 tbsp fresh lemon juice 1 tsp baking powder 1 1/3 cups sugar 2 tsp grated lemon peel 1 1/2 cups fresh or frozen blueberries Preheat oven to 325 F. Butter a 8.5" x 4.5" x 2.5" loaf pan. Combine flour and baking powder in small bowl. Using electric mixer, cream butter with one cup sugar in large bowl until mixture is light and fluffy. Add eggs one at a time beating well after each addition. Add lemon peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, about 1 1/4 hours. Meanwhile bring remaining 1/3 cup sugar and lemon juice to a boil, stirring until sugar dissolves. Pierce top of hot loaf all over with toothpick. Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out and cool completely on rack. Comments Return to Baking Recipes