| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
August 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 6 |
tb |
Unsalted butter; room temperature |
|
|
; (3/4 stick) |
| 1 1/3 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 2 |
ts |
Grated lemon peel |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Fresh blueberries or frozen; thawed, drained |
| 3 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Preheat oven to 325F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine first 3 ingredients in small bowl. Using electric mixer,
cream butter with 1 cup sugar in large bowl until mixture is light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Add lemon peel. Mix in dry ingredients alternatively with milk,
beginning and ending with dry ingredients. Fold in blueberries. Spoon
batter into prepared loaf pan. Bake until golden brown and toothpick
inserted into center comes out clean, about 1 hour 15 minutes.
Meanwhile, bring remaining 1/3 cup sugar and lemon juice to boil in
small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with toothpick. Pour hot lemon
mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread
out of pan and cool completely on rack.
Makes one 8-inch loaf.
Bon Appetit August 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”