Here is a recipe that goes back almost 25 yrs ago. When my husband and I were first married we lived in a condo in Tyngsboro, both worked and I really didn't know my neighbors. A woman approached me in the parking lot of our complex and asked me if I would be interested in purchasing a cook book for $5. I said sure, why not. I still have that cookbook today. It's old, tattered, stained from numerous recipes that I have made from it. It's a local cookbook, called the Telephone Pioneers of America Heritage Council. Till this day, still haven't a clue who they are or were. The recipes are from locals, tried and trusted and very good. I'm glad I said yes 25 yrs ago. I made their Lemon Bread but over the years have modified it quite a bit. The base is still there, but I've since added fresh blueberries to the mix, omitted the nuts and the glaze is different to.
Lemon Blueberry Bread
- 1 Cup Sugar
- 1 Stick Butter
- Zest of 1 Lemon (reserve the lemon for the juice for the glaze)
- 2 Eggs
- 1 1/2 Cup Flour
- 1 Tsp Baking Powder
- 1/2 Tsp salt
- 1/2 Cup Milk
- 1 Cup Fresh or Frozen Blueberries
- 1/2 Cup Chopped Walnuts (Optional)
- 1/2 Cup Confectioners Sugar
- Juice of 1 Lemon
Spray a loaf pan with cooking spray
Pre-heat oven to 325 degrees
Combine the 1 Cup of sugar and zest and let sit for 5 minutes. Add the butter till smooth, the eggs one at a time, flour, baking powder, salt then milk. Stir in the blueberries. Bake for 1 hour and change till toothpick inserted comes out clean. Cover with foil if too brown. Remove and while warm, poke holes using a skewer all over the bread and then pour the glaze on top. Cool Completely!!! Then remove.
Hope you enjoy!