Blueberry Bread
"Found this recipe on a piece on notebook paper and want to put it here for future use. This recipe was given to me by a very nice lady at Penzeys in Rockville, Md."
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 6 tablespoons butter
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 teaspoons grated lemon rind
- 1 cup blueberries
- 2 tablespoons flour
- 1⁄3 cup sugar
- 3 tablespoons lemon juice
directions
- Preheat oven to 350 degrees.
- Beat butter until light and fluffy.
- Add sugar and mix until smooth.
- Combine flour, baking powder and salt.
- Mix into butter mixture. Do not over beat.
- Dredge lemon rind and blueberries in 2 tablespoons of flour.
- Fold into batter.
- Spray a bread pan with non stick cooking spray.
- Place batter in prepared pan.
- Bake for 55 minutes.
- Meanwhile, heat sugar and lemon juice until dissolved.
- Pierce bread all over with holes.
- Pour lemon mixture over bread.
- Cool bread for 30 minutes.
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Reviews
-
Just had my first bite and yummmmm! Now, I did have a small panic attack when I was making this it was VERY dry, (maybe you forgot a few ingredients? :)) So I improvised and added 2 eggs, 1 tsp of vanilla 1/3 c. of vegetable oil and 1/3 c. of water...turned out very good. I also was not sure about the mixture for the lemon topping so I did 3 tbsp of lemon juice and another 1/3 c. of sugar. Definitely a recipe I will make again, it's a nice alternative to banana bread. Thanks for posting this recipe!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
