Contributed by Julia Sheahan.
Ingredients –
– 1 c. sugar
– 6 T. butter
– 2 eggs
– 1/4 c. milk
– 1-1/2 c. flour
– 1-1/2 t. baking powder
– 1/4 t. salt
– 1 t. grated lemon rind, divided
– 1/2 c. fresh or dry pack frozen blueberries
– 1/2 c. sugar
– 2 T. fresh lemon juice
Preheat oven to 350 F. Cream sugar and butter together in large mixer bowl. Beat until fluffy. Add eggs, one at a time. Beat well after each addition. Add milk. Set aside.
Sift flour, baking powder and salt together in small bowl. Stir in 1/2 t. lemon rind. Stir by hand into reserved creamed mixture until flour is just moistened. Gently fold in blueberries.
Grease 1 (9x5x3) loaf pan. Turn batter into pan. Bake 350 F one hour or until toothpick inserted in center comes out clean.
Mix sugar lemon juice and remaining rind together in small bowl. Pour over hot bread before removing from pan. Cool in pan 10 minutes. Remove from pan. Cool on rack
