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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This bread has a nice balance of lemon and blueberry flavor, with the texture of pound cake. For a special touch, serve with honey butter or lemon curd. Ingredients:
2 tablespoons butter, softened |
1/2 cup sugar |
1 egg |
1 teaspoon grated lemon peel |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup 2% milk |
1/2 cup fresh or frozen blueberries |
topping: |
1 tablespoon sugar |
1 teaspoon lemon juice |
Directions:
1. In a small bowl, cream butter and sugar. Add egg and lemon peel; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine topping ingredients; spread over warm bread. Yield: 1 mini loaf.
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