Blueberry Lemon Bread

Adapted from Ivory Family Favorites Cookbook

This bread is so yummy. I made it one other time and had better luck last time with the blueberries...this time they all sunk to the bottom! Oh well...I'll definitely be making this again so I'll have time to work on that issue.

Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter, softened

1 cup sugar

2 eggs

2 teaspoons grated lemon rind

1/2 cup milk

1 cup blueberries, fresh or frozen, thawed and drained

3 tablespoons lemon juice

1/3 cup sugar

Combine flour, baking powder and salt in small bowl. Set aside. Beat butter with 1 cup sugar until light and fluffy in second bowl. Add eggs one at a time; beat well after each one. Add lemon rind. Add flower mixture to butter mixture, alternating with milk, beginning and ending with dry ingredients. Fold in blueberries. (Sprinkle small amount of flour over blueberries to prevent sinking to the bottom of bowl.) Spoon batter into a greased and floured loaf pan. Bake at 325 degrees for 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf. Spoon mixture over loaf. Let stand in pan 1 hour to cool completely. Makes 1 loaf.