| Blueberry-Lemon Bread |
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| Ingredients: |
| 3 cups all purpose flour |
| 1 cup granulated sugar |
| 4 teaspooons baking powder |
| 1/2 teaspoon salt |
| 4 tablespoons chilled butter, cut into think slices |
| 1 1/2 cups blueberries, fresh or frozen (do not thaw) |
| Grated rind from 1 lemon |
| 1 cup milk |
| 2 eggs, beaten |
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| Directions: |
| Heat oven to 350 F. Lightly coat a 5-by-9 inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, and salt in a large bowl. Using your finger-tips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended. Pour into pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.
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