Thursday, February 21, 2013

Blueberry Lemon Loaf

Nothing like reunions for FUN, FOOD and FRIENDS and lots of photos. One of the girls brought Lemon Loaf with Fresh Blueberries. Perfect for breakfast, lunch and dessert. And when you need to travel, it freezes well.

Luscious Lemon Loaf is on page 198 in Tastes & Treasures cookbook.

1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract

Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.

Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice.

Note: Add 1 cup of fresh blueberries and eliminate the walnuts for a summer version.

Makes 1 loaf.