BLUEBERRY-LEMON BREAD

Blueberry-Lemon Bread image

Provided by Ann Ferguson Ward

Yield Makes one 8-inch loaf

Number Of Ingredients 10

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1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 1/3 cups sugar
2 large eggs
2 teaspoons grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries or frozen, thawed, drained
3 tablespoons fresh lemon juice

Steps:

Preheat oven to 325°F. 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.