Good morning! I hope that you had a great weekend. I had a nice relaxing weekend and am feeling a lot better. I read a few magazines, a book and pretty much laid around doing nothing.
I made this delicious Blueberry Lemon Loaf last week and wanted to share the recipe so you can use up some of your summer bounty.
Blueberry Lemon Loaf
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely shredded lemon peel
1 Tablespoon lemon juice
2 eggs, lightly beaten
1/2 cup milk
1/2 butter, melted
1 cup blueberries
Preheat oven to 320. Grease a 8 x4 inch loaf pan and set aside. In a large bowl mix the flour, sugar, baking powder, and salt. Then stir in the lemon peel. Make a well in the center of the flour mixture, st aside.
In a medium bowl combine the eggs, milk and melted butter. Then add lemon juice. Add egg mixture all at once into the flour mixture. stir until just combined. DO NOT OVER MIX. Fold in berries and spoon into prepared pan.
Bake for 60-75 minutes or until a wooden toothpick comes out clean. If necessary to prevent over browning, cover the top loosely with tin foil for the last 15 minutes of baking time.
Cool in pan on wire rack for 10 minutes the remove from pan and cool completely.
This bread is moist, a little sweet, a little tart and would be perfect for breakfast, a snack or a light dessert.
I hope that you have a grew week! Enjoy the waining days of summer.