NO JOB TOO SMALL
Lemony Blueberry Bread
½ cup butter ¾ cup granulated sugar 2 eggs ½ cup light cream or milk 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 lemon juiced & zested 1 ¼ cup blueberries divided 1 tablespoon all-purpose flour ¼ cup powdered sugar
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Preheat oven to 350°F. Grease & flour a 9x5 pan. Zest & juice the lemon. Set each aside. Cream butter & sugar, add eggs and milk. Stir in 1 table- spoon lemon juice some of the zest. In a bowl, combine flour, baking powder, salt, and lemon zest. Add butter mixture and stir just until combined, do not over mix. In a bowl, toss blueberries with flour. Remove any ex- cess flour and fold 1 cup of blueberries into the batter. Pour into prepared pan. Top with remaining blueberries. Bake 50-60 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack. Stir together powdered sugar and remaining lemon juice until smooth. Poke holes all over the loaf and pour glaze over the loaf. Cool completely.
Sewing & Alterations Men’s & Women’s Clothing & Formalwear Linda Dalak McCardle Seamstress
486 Sun Mine Rd. Sarver, PA 16055 724-944-9417 lindadalakmccardle@gmail.com
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