"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Blueberry Loaf Recipe

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This recipe for Blueberry Loaf, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Pay
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c Hard margarine (or butter) softened
1 c Granulated sugar
2 Large eggs
2/3 c Buttermilk,fresh or reconstituted from powder
Grated peel of 1 medium lemon
2 c All purpose flour Baking powder 2 tsp.
1/2 tsp Salt
1 1/2 c Blue berries fresh or frozen
1 Tbsp All purpose flour
Glaze :
3 Tbsp Lemon juice
1/4 c granulated sugar

Directions:
Directions:
Cream margarine and sugar together well. Beat in eggs, one at a time. Add buttermilk and lemon peel. Mix.

Measure first amount of flour, baking powder and salt into separate bowl. Stir together well. Add to batter. Stir just to moisten.

Toss blueberries with second amount of flour in separate bowl. Add to batter, stirring gently and quickly. Turn into greased 9 x 5 x 3 inch loaf pan. Bake in 350 oven for about 1 1/2 hours until wooden pick inserted in centre comes out clean.

Glaze:
Heat and stir lemon juice and second amount of sugar together in small saucepan until sugar is dissolved. Spoon evenly over top of hot loaf before removing from pan. Cool in pan for 10 minutes. Remove from pan to rack to cool. Wrap to store. Cuts into 18 slices.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Make ahead with the glaze and freeze.

 

 

 

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