Thursday, October 7, 2010
Lemon Blueberry Nut Bread
1/3 cup softened stick butter
1 cup sugar
3 Tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon peel
1/2 cup choped walnuts (or nut of choice)
1 cup fresh or frozen blueberries (do not defrost frozen before adding to batter)
2 Tablespoons lemon juice
1/4 cup sugar
Cream together butter and sugar until light and fluffy. Mix in eggs one at a time, making sure they are well beaten. Add lemon juice. Combine flour, baking powder and salt in seperate bowl. Add slowly to mix with milk (using a standing mixer, I slowly pour in both at the same time.) Mix well. Fold in the lemon peel, nuts and blueberries.
Pour into greased loaf pan and place on lowest rack in pre-heated oven at 350. Bake for 60-70 minutes, or until toothpick comes out clean.
Cool for apx 10 minutes before removing from pan. Place on wire rack and drizzle glaze over the bread. This gives it a sweet finish and helps lock in the moisture. You can also prick the bread with toothpicks for more of the glaze to soak into the bread.