Blueberry Lemon Bread Recipe

• 1 1/2 c. sugar, 1 1/4 c. in bread + 1/4 c. in syrup
• 1/2 c. butter, softened
• 2 Large eggs
• 1 teaspoon salt
• 3/4 c. lowfat milk
• Grated peel of 1 lemon
• 2 1/4 c. flour
• 3 tbsp. lemon juice
• 2 1/2 teaspoon baking pwdr
• 1 1/2 c. fresh or possibly frzn (partly thawed) blueberries

1. Preheat oven to 350 degrees.
2. Grease a 5"x9" loaf pan.
3. Cream 1 c. of the sugar and butter in a large mixing bowl till fluffy.
4. Add in Large eggs and lemon peel and beat well.
5. Set aside 2 Tbsp.
6. of the flour.
7. Sift the remaining flour, baking pwdr and salt.
8. Mix these dry ingredients alternately with lowfat milk into creamed mix and beat till smooth.
9. Combine the reserved 2 Tbsp.
10. flour with berries and then fold into batter.
11. Put in prepared pan and bake 1 hour.
12. Cold in pan 10 min, then pierce gently with a fork.
13. Combine lemon juice and remaining 1/4 c. sugar, stir to dissolve sugar.
14. Spoon over bread.
15. Serve when topping is set.
16. Makes 1 loaf.

sugar, butter, eggs, salt, milk, lemon, flour, lemon juice, baking pwdr, blueberries

Taken from cookeatshare.com/recipes/blueberry-lemon-bread-42138 (may not work)