Recipe - Blueberry-Lemon Tea Bread

One half cup Butter; unsalted, softened
1 1/3 cn Sugar
2 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
2 lg Eggs
One half cup 1% lowfat milk
1 One half cup Fresh blueberries
One fourth cup Fresh lemon juice; or fresh
orange juice
1/3 cup Sugar; optional

1. Preheat oven to 350F. Grease and flour 9" by 5" loaf pan.

2. In large bowl, with mixer at low speed, beat margarine or butter and 1
cup sugar just until blended. Increase speed to medium; beat until light
and fluffy,about 5 minutes.

3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.

4. Reduce speed to low; add eggs, one at a time, beating after each
addition until well blended, occasionally scraping bowl with rubber
spatula. Alternately add flour mixture and milk, mixing just until blended.
Gently stir in blueberries. Spoon batter into loaf pan.

5. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center
comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan.

6. 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 lemon glaze. Cool cake on wire rack.

Approx. values per serving: About 195 calories, 3 g protein, 31 g
carbohydrate, 7 g total fat (1 g saturated), 28 mg cholesterol, 200 mg
sodium.

web filename is http://homearts.com/dynamo/main.jhtml?/07farmr3.htm
Copyright © 1996 The Hearst Corporation; all rights reserved Available from
the web Jun 1997. from gd recipe search homearts Posted on eatlf by
kitPATh 11 jul 97. Can be halved. Or bake two loaves, one for right away,
the other to slice, freeze, and enjoy after blueberry season.

Recipe by: Hearst: Good Housekeeping Magazine Posted to Digest
eatlf.v097.n175 by KitPATh phannema@wizard.ucr.edu on Jul 11, 1997