6 Tbl softened butter or margarine
1 cup sugar
1½ cup all-purpose flour
1 tsp baking powder
½ cup milk
2 tsp grated lemon rind
1 cup fresh blueberries or drained frozen blueberries
1/3 cup sugar
3 Tbl lemon juice
Cream butter. Gradually add 1 cup sugar, beating at medium speed (electric mixer) until well blended. Add eggs, one at a time, beating well after each.
Combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in grated lemon rind; then fold in berries.
Pour batter into a greased 8"x4"x3" loaf pan. Bake at 350ºF for 55 minutes, or until wooden pick inserted in the centre comes out clean.
Combine 1/3 cup sugar with lemon juice in a small saucepan. Heat until the sugar dissolves. Puncture the top of the hot bread with a wooden pick in many places. Pour the lemon juice mixture over the bread, allowing it to soak in. Cool the bread in the pan for 30 minutes. Yield: 1 loaf.
DATE: March 1987
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