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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The delightful combination of lemon and blueberries really jazz up this quick loaf cake. Ingredients:
2 cups unbleached flour |
1 1/2 tsp baking powder |
1/3 tsp salt |
1/2 cup butter |
1 cup sugar |
2 eggs |
1/3 cup milk |
1/2 cup chopped walnuts |
2 tsp grated lemon peel |
1 cup blueberries (or frozen) |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease 9 x 5 loaf pan. Sift flour with baking powder and salt. Set aside. In large bowl beat at medium speed, butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat until very light and fluffy. At low speed, beat in flour mixture alternately with milk, beginning and ending wih the flour mixture. Beat until just combined. Stir in nuts, lemon peel and blueberries. Turn batter into prepared pan. Bake 60 to 65 minutes of until cake tester inserted in center comes out clean.
2. Syrup:
3. 1/4 cup lemon juice
4. 1/3 cup sugar
5. In small saucepan combine lemon juice and sugar. Cook stirring, for 1 minute or until syrupy. Pour evenly over loaf as soon as removed from oven. Let cool in pan 10 minutes. Remove and cool completely.
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