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Blueberry Lemon Loaf recipe
2 c. all-purpose flour
1 1/2 ts. baking powder
1/4 ts. salt
1/4 ts. ground nutmeg
1/2 c. (1 stick) butter, softened
1 1/2 c. sugar
1/3 c. milk
2 ts. lemon rind
2 c. fresh or frozen blueberries, thawed and drained
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, mix together flour, baking powder, salt, and nutmeg; set aside.
Place butter and sugar in another large bowl; beat at medium speed until light and fluffy.
Add eggs and beat well.
Add flour mixture and milk, and beat at low speed until mixture is smooth.
Stir in lemon rind and blueberries.
Pour mixture into prepared loaf pan.
Bake 60 to 70 minutes, or until a toothpick inserted in center comes out clean.
Let cool in pan for 10 minutes.