Blueberry Lemon Bread Recipe

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This recipe for Blueberry Lemon Bread is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Breads

Ingredients:	Ingredients: ¾ C. sugar 6 T. butter or margarine, softened 2 eggs 4 tsp. finely shredded lemon peel (set aside) 1 tsp. lemon juice 2 C. all-purpose flour 1 T. baking powder ¼ tsp. salt ¾ C. milk 1 C. fresh or frozen small blueberries (Maine blueberries)

Directions:	Directions: Grease and flour 7 ½ x 3 ½ x 2 inch loaf pans. Set loaf pans aside. In a large mixing bowl beat sugar and butter or margarine with an electric mixer on medium to high speed till well combined. Beat in eggs and lemon juice. In a small bowl stir together flour, baking powder and salt. Alternately add flour mixture and milk to butter mixture, beating just till combined after each addition. Fold in blueberries and lemon peel. Spread batter evenly in the prepared loaf pans. Bake in a 350º oven for 40 to 45 minutes or till a wooded toothpick inserted near each center comes out clean. Cool bread in pans for 10 minutes. Then remove bread from the pans and cool on a wire rack. Makes 2 loaves.

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Blueberry Lemon Bread Recipe

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