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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground mace: 1/2 tsp |
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| lemon peel: 1 Tbl (grated) |
| lemon juice: 1 Tbl (fresh) |
| vanilla extract: 1 tsp |
| 2% milk: 1 cup |
| blueberries: 1 cup (fresh) |
Lemon Blueberry Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F.
- Generously grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt and mace.
- Whisk to blend throughly.
- In the bowl of an electric mixer, combine butter and sugar.
- Beat at high speed until light and fluffy.
- Beat in egg.
- Blend in lemon rind, juice and vanilla.
- With mixer at low speed, sprinkle in dry ingredients, alternating with milk.
- Beat until well moistened.
- Gently stir in blueberries.
- Pour into prepared pan and bake for 50 to 60 minutes, covering the loaf with aluminum foil during the last 10 minutes, if necessary to prevent over browning.
- When a wooden pick inserted in the center comes out clean, transfer bread to a cooling rack.
- Let stand 10 minutes, then turn out.
- Cool completely before slicing.