Blueberry-Lemon Bread(Makes One 8-Inch Loaf)

• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp. unsalted butter (at room temperature)
• 1 1/3 c. sugar
• 2 large eggs
• 2 tsp. grated lemon peel
• 1/2 c. milk
• 1 1/2 c. fresh or frozen blueberries
• 3 Tbsp. fresh lemon juice

1. Preheat oven to 325u0b0.
2. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
3. Combine first 3 ingredients in small bowl.
4. Using electric mixer, cream butter with 1 cup sugar in large bowl, until mixture is light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add lemon peel.
7. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.
8. Fold in blueberries (Note:
9. if using frozen blueberries, thaw and drain). Spoon batter into prepared loaf pan.
10. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour and 15 minutes.
11. Bring remaining 1/2 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
12. Pierce top of hot loaf several times with a toothpick.
13. Pour hot lemon mixture over loaf in pan.
14. Cool 30 minutes in pan on rack.
15. Turn bread out of pan and cool completely on rack.

flour, baking powder, salt, unsalted butter, sugar, eggs, milk, blueberries, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338865 (may not work)