Blueberry-Lemon Bread(Makes One 8-Inch Loaf) - cooking recipe

Ingredients

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter (at room temperature)
1 1/3 c. sugar
2 large eggs
2 tsp. grated lemon peel
1/2 c. milk
1 1/2 c. fresh or frozen blueberries
3 Tbsp. fresh lemon juice

Preparation

Preheat oven to 325\u00b0.
Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine first 3 ingredients in small bowl.
Using electric mixer, cream butter with 1 cup sugar in large bowl, until mixture is light and fluffy.
Add eggs one at a time, beating well after each addition.
Add lemon peel.
Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.
Fold in blueberries (Note:
if using frozen blueberries, thaw and drain). Spoon batter into prepared loaf pan.
Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour and 15 minutes.
Bring remaining 1/2 cup sugar and lemon juice to boil in small saucepan, stirring until sugar dissolves.
Pierce top of hot loaf several times with a toothpick.
Pour hot lemon mixture over loaf in pan.
Cool 30 minutes in pan on rack.
Turn bread out of pan and cool completely on rack.