I just happened to have blueberries and a lemon, so I tried a recipe that I’ve been eyeing for years in my Favorites cookbook. It was fabulous! The crust is absolutely amazing. The wonders of lemony sugar!
Blueberry Lemon Bread
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, softened
1 cup sugar
2 tsp grated lemon rind
1/2 cup milk
1 cup blueberries, fresh or frozen, thawed & drained
3 Tbsp fresh lemon juice
1/3 cup sugar
Combine flour, baking powder and salt in a small bowl. Set aside. Beat butter with 1 cup sugar until light & fluffy in second bowl. Add eggs one at a time; beat well after each one. Add lemon rind. Add flour mixture to butter mixture, alternating with milk, beginning and ending with dry ingredients. Fold in blueberries (sprinkle a small amount of flour over blueberries to prevent sinking to the bottom). Spoon batter into a greased and floured loaf pan. Bake at 325 degrees for 1 hour 15 minutes, or until wooden toothpick inserted in center comes out clean. Place on wire rack to cool slightly. 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.
*I floured my blueberries, but they still sank a bit. Next time I might save a few and just drop them on the top of the batter before I put it in the oven.