Blueberry Lemon Quick Bread

Name: Blueberry Lemon Quick Bread
Ingredients: 1 cup blueberries, rinsed and drained; 2 teaspoons all-purpose flour; 1/3 cup butter, softened; 1 cup white sugar; 2 eggs; 2 teaspoons grated lemon zest; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 pinch salt; 1/2 cup milk

10 ingredients

4 steps

Ingredients

1 cup blueberries, rinsed and drained
2 teaspoons all-purpose flour
1/3 cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons grated lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/2 cup milk

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2

Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.
3

Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.
4

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.