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This time of year our grocer is running almost weekly sales on fresh berries. Whip up a loaf of this bread and enjoy a tasty breakfast or snack, or turn it into a quick summer dessert with a scoop of vanilla ice cream on the side.
Blueberry Lemon Bread
ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) margarine or butter, softened
1 1/2 cup sugar
2 eggs
1/3 cup milk
2 tsp lemon rind
2 cups fresh or frozen blueberries, thawed and drained
directions
Preheat oven to 350 degrees.
In large bowl, mix flour, baking powder, salt and nutmeg.
In another large bowl, beat together the butter and sugar until fluffy.
Add the eggs and beat well.
Add the flour mixture and milk, beating at low speed until the mixture is smooth.
Stir in the lemon rind and blueberries.
Pour into a lightly greased 9"x5" load pan (see note below) and bake 60-70 minutes, until a wooden toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes.
This recipe comes from a cookbook called "Mr. Food Makes Dessert".
As an experiment, I used one of those flexible bundt pans made out of silicone that I just got. The bread turned out wonderfully moist and it looks pretty too. I prefer things less sweet, so I decreased the sugar to between 1 cup and 1 1/4 cup. I also found that using a microplane to zest one large lemon was just about right for the rind called for in the recipe. Easy and quick.
Yummy stuff!
Posted by Ted at June 27, 2005 04:56 AM