Blueberry Lemon Loaf
- Yield: 8 to 10 servings
Ingredients
- Blueberry Lemon Bread:
- 2-- eggs
- 1cup sugar
- 1cup milk
- 3tablespoons oil
- 1teaspoon vanilla
- 2teaspoons lemon rind
- 3cups flour
- 4teaspoons baking powder
- 1 1/2teaspoons salt
- 1-- (10-ounce) package frozen blueberries, thawed and drained, or 1 cup fresh
- 1/2cup walnuts, chopped (optional)
- Sauce:
- 1/4cup sugar
- 2teaspoons cornstarch
- 1/4cup water
- 2tablespoons lemon juice
- 1/2teaspoon lemon peel
- 1cup fresh or frozen blueberries
Instructions
- To prepare the bread. In a large bowl, beat eggs well while gradually adding sugar. Add in order milk, oil, vanilla, lemon rind, flour, baking powder and salt, mixing well. Fold in blueberries and walnuts. Pour into a greased 8×5-inch pan and bake at 350F for 1 hour or until done. Cool.
- To prepare the sauce. Blend sugar and cornstarch in saucepan. Stir in remaining ingredients, except blueberries. Cook, stirring constantly until mixture boils. Reduce heat, simmer 5 minutes, stirring occasionally. Add blueberries and heat until they are thoroughly heated. Pour over warm loaf or serve on individual slices.
Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),
