Blueberry-Lemon Tea Bread

 

1 stick softened butter

1 1/3 cups sugar

2 cups flour

2 tsp. Baking powder

½ tsp. Salt

2 large eggs

½ cup milk

1 ½ cups fresh blueberries

¼ cups fresh lemon juice

 

Preheat oven 350.  Grease & Flour 9 x 5 loaf pan.   In large bowl at low speed, beat butter and 1 cup sugar, till blended.  Increase speed and beat until light and fluffy, about 5 mins.

 

Meanwhile in med. bowl combine flour baking powder and salt.  Reduce speed to low add eggs one at a time to butter mixture, beating after each addition.  Alternately add flour mixture and milk to butter mixture mixing just until blended.  Gently stir in blueberries.   Spoon batter into loaf pan.

 

Bake load 1 hour – 5 mins. Or until toothpick comes out clean.  Cool loaf in pan on wire rack 10 mins, remove from pan.

 

With skewer prick top and sides of warm cake in many places.  In small bowl mix lemon juice and 1/3 cup sugar.  With pastry brush, brush top and sides of warm cake with glaze.  Cool on a wire rack