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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Blueberry Loaf Recipe

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This recipe for Lemon Blueberry Loaf, by , is from mary's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary McDougall


1ス cups flour
1 tsp baking powder
シ tsp salt
1 Tbsp grated lemon zest (1 lemon)
1 cup blueberries (fresh or frozen)
ス cup butter
セ cup white sugar
2 large eggs
1 tsp vanilla
ス cup milk
Lemon glaze-
2 Tbsp white sugar
1 Tbsp fresh lemon juice

1. Oven 350巽. Grease or spray 9x5x3 inch loaf pan.
2. In one bowl put flour, baking powder, salt, lemon zest. Whisk together.
3. Take 1 Tbsp flour out of mixture and mix in another bowl with blueberries. This helps to keep blueberries from sinking to bottom of pan when cooking
4. Beat butter with mixer for 1 minute.
5. Add sugar and beat until light and fluffy.
6. Add eggs one at time beating after each addition.
7. Add vanilla and beat.
8. Add half of flour and mix. Then half of milk and mix. Then rest of flour and then rest of milk. Mix only until combined. Do not overmix.
9. Add blueberries and mix gently.
10. Scrape into pan and bake 55-65 minutes until toothpick inserted in comes out clean.
12. Glaze- mix sugar and lemon and microwave 15 sec until sugar is dissolved.
13. Remove loaf from oven. Pierce top of loaf with toothpick and then brush lemon glaze over top.
14. Cool in pan for 30 minutes. Then take out of pan and cool on wire rack.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Make good use of your oven by making couple at same time.
Freezes well.




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