Lemon-Blueberry Tea Bread

From Yankee Magazine's It's The Berries

Cakes and Frostings Recipes

Yield: 1 loaf

This also works well with black raspberries or elderberries.

• 1 cup blueberries, fresh or frozen
• 1 tablespoon plus 1-2/3 cups flour
• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 tablespoon plus 1/4 cup
• fresh lemon juice
• 1 tablespoon grated lemon rind

Preheat oven to 350°. Toss blueberries with 1 tablespoon flour and set aside.

In a large bowl, cream butter with 1 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the remaining 1-2/3 cups flour, baking powder, and salt. Add the flour mixture and milk alternately to the creamed mixture. Fold in blueberries, 1 tablespoon lemon juice, and lemon rind. Pour into a greased and floured 9x5-inch loaf pan. Bake about 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan 10 minutes before removing to a wire rack.

In a small pan, combine the remaining 1/2 cup sugar and the remaining 1/4 cup lemon juice. Heat until boiling, stirring until the sugar dissolves. Brush on the slightly cooled bread. Cool completely before cutting.

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