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Lemon Blueberry Bread

Lemon and blueberry bread is an inspired combination delicate and elegant.

  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/3 cup milk
  • 1 cup blueberries, washed stemmed, and gently dried on absorbent paper

 

  

METHOD

Equipment:Two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans, buttered and floured. Preheat oven to 350°F.

Sift together flour, baking powder and salt.

In a large bowl, cream together butter and sugar. Beat in lemon zest and vanilla.

Beat in eggs, one at a time. When combined, beat in milk. Blend well.

Add flour mixture to wet ingredients and beat until just blended. Gently fold in blueberries.

Pour into two loaf pans. Bake in preheated 350°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean.

Cool in pan on wire rack for ten minutes. Invert and let cool.

Yield: Two large loaves

recipe from www.inmamaskitchen.com

Contributor: Andrew Fishbein

visit Andrew's beautiful B & B: harrison house

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