Don't you love it when a recipe tells you that you have to make it ahead of time? This bread is terrific for a coffee break, breakfast, snack time,..... You can use frozen blueberries, but it's also a good go to recipe when you have bought more fresh blueberries than you can use and you don't want another blueberry dessert. Don't skip the lemon zest; lemon and blueberries really complement each other. And, by the way, you really will have trouble slicing it if you try to make it right before eating it. Just plan ahead a little and make it a great Sunday morning breakfast treat!
Recipe from Better Homes and Gardens, 11th edition
- 3 c. flour (I use half white whole wheat and half white flour)
- 1 c. sugar
- 1 T. baking powder
- 1 t. lemon zest
- 1/2 t. salt
- 1/4 t. baking soda
- 1 beaten egg
- 1 2/3 c. milk
- 1/4 c. oil
- 1 c. fresh or frozen blueberries
- 3/4 c. chopped nuts, optional
- Grease bottom and 1/2-inch up the sides of a 9x5-inch loaf pan.
- In a large mixing bowl, stir together dry ingredients.
- Combine wet ingredients in separate bowl and add all at once to dry ingredients, stirring just until incorporated.
- Fold in blueberries.
- Pour batter into loaf pan.
- Bake at 350 degrees for 1-1 1/4 hours.
- Let cool 10 minutes in pan. Turn out onto cooling rack to cool completely.
- When cooled completely, wrap bread and store overnight before slicing.
Makes 1 loaf