Bon Appetit, August, 1991

 

1 ½ c flour

1 t baking powder

¼ t salt

6 T (3/4 stick) unsalted butter, room temperature

1 c sugar

2 large eggs

2 t grated lemon peel (~1 lemon)

½ c milk

1 ½ c fresh blueberries or frozen, thawed and drained

3 T fresh lemon juice (~1 lemon)

1/3 c sugar

 

Preheat oven to 325 ^F.  Butter 8 ½” x 4 ½” x 2 ½” loaf pan.  Combine 1^st 3 ingredients in small bowl.  In mixer, cream butter with 1 c sugar in large bowl until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add lemon peel.  Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.  Fold in blueberries.  Spoon into bread pan.  Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

 

Bring 1/3 c 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 mix over loaf in pan.  Cool 30 minutes in pan on rack.  Turn bread out of pan and cool completely on rack.