September 28, 2010

BLUEBERRY LEMON BREAD


6 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups large fresh blueberries
1 tablespoon grated lemon rind (yellow only)
2 teaspoons freshly squeezed lemon juice
1 tablespoon Limoncello
 
In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.In a separate bowl (or plastic bag), mix together flour, baking powder and salt. Stir or shake until well mixed.
Mix flour mixture gradually into butter/egg mixture along with milk.
Gently stir in remaining ingredients. (Do not overmix or bread will be tough).
Bake in a greased loaf pan (we like disposable 7 1/2" x 3 1/2" aluminum pans when taking to picnics and barbecues). Sprinkle top with coarse sugar, if desired.
Bake at 350F for 50-60 minutes. (Do not overbake or bread will be dry).
Loosen bread from pan along edges with a butter knife. Turn out and cool on wire rack. Brush top with melted butter and sprinkle with coarse sugar. Drizzle with lemon confectioners' icing.
Serving Suggestion: Sometimes we serve slices spread with whipped cream cheese.

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