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1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated lemon peel
6 tablespoons butter, softened
1 cup sugar
1 tablespoon fresh lemon juice
2 eggs, slightly beaten
1/2 cup milk
1/2 cup fresh or frozen blueberries (do not thaw)
Lemon Glaze (recipe follows)
In medium bowl, whisk together flour, baking powder, and salt. Stir in lemon peel; set aside. In large mixer bowl, beat together butter, sugar, and lemon juice at medium speed until mixture holds together. Add eggs; beat until very light and fluffy. With mixer at low speed, add 1/4 of flour mixture alternately with 1/3 of milk (beginning and ending with flour mixture), beating after each addition just until combined. Stir in blueberries. Pour batter into 9 x 5-inch loaf pan that has been coated with no-stick cooking spray. Smooth top. Bake in 325 degree F. oven until wooden pick inserted in center comes out clean, about 60 to 65 minutes. Cool bread in pan for 10 minutes. Remove from pan and place upright on wire rack. Using thin skewer, pierce entire surface of bread. Brush lemon glaze over top until all glaze is absorbed. Cool completely.
Makes 1 loaf
TIP Batter may be divided among three 3 x 5-inch mini-loaf pans. Bake for 50 to 55 minutes.
Lemon Glaze
1/4 cup sugar
3 tablespoons fresh lemon juice
Combine sugar and lemon juice in 2-cup glass measure. Microwave (high) for 30 to 45 seconds. Stir until sugar is completely dissolved.
Makes 1/4 cup
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