Lemon Blueberry Bread

I’m starting a new policy.  When descending upon friends with my family swarm, I propose to bring baked goods to increase our desirability as couch-surfing guests!  😛

And…I got goodies to bake other nomable stuff with!  My very first Pampered Chef stoneware… a bar pan.  Now I can make even better bar-type baked yummies!  Thanks again Aggie!  🙂  (Especially since Mum wants me to bake her 3 batches of brownies for a party!)

I was hoping that the blueberry bread would be a hit last weekend, and it was.  Go me!!!  Even the kids who won’t eat anything (I am not naming names) ate this and loved it.  It is quick and easy to create, and it looks pretty too. 😀

Could you ask for more???  No cut pics though, since this loaf was a gift.  Yumtastic blueberries throughout the bread, with a lovely hint of lemon.  😛

Preheat the oven to 350F.  Spray with oil, or butter a 9x5x3 loaf pan.

In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder and 1/4 tsp salt.

Use an electric mixer to beat 6 tbsp butter until softened, then add 3/4 cup granulated sugar and continue beating until light and fluffy.  Add 2 eggs, one at a time, beating in well.  Stir in 1/2 tsp vanilla extract and 1 tbsp lemon zest.  Turn the mixer to low to add the flour mixture and  1/2 cup milk, alternating additions to begin and end with the flour.  Mix only until combined, then gently fold in about 2/3 of the blueberries.  I used a pint of blueberries.

Scrape the batter into the prepared loaf pan, and sprinkle the remaining blueberries evenly across the top of the batter.  Then bake 55 to 65 minutes, until the bread is golden brown.  Cool in the pan about 10-15 minutes, then turn out and finish cooling on a wire rack so that the sides and bottom don’t become soggy.