I had a request to share this recipe & felt I should ask the source first & she said yes! So we can all thank sweet Kathy Glover for this recipe! Kathy shared this with me after a morning picking blueberries at the (then) local blueberry farm a few years ago in Indiana. It was such fun to take the kids & pick. I remember I used to give the people an extra few bucks when I was paying for all the ones the children had inevitably eaten while picking.

Lemon Blueberry Loaf
1 1/2 c flour
1/4 t salt
1 t b. Pwdr
6 T margarine
1 1/3 c sugar, divided
2 eggs
2 t grated lemon rind
1/2 c milk
1 1/2 c blueberries
3 T lemon juice

325 degree oven. Grease & line with parchment a 9×5 loaf pan. Combine flour, b. pwdr & salt in a small bowl. In other bowl, beat the margarine with 1 c sugar until light & fluffy. Add eggs, 1 at a time, beating well after each. Add lemon rind & mix. Add flour mixture, alternating with milk, beginning & ending with dry ingredients. Fold in blueberries (sprinkle a little flour over the blueberries to keep from sinking). Bake 1 hr 15 min. In small liquid glass measuring cup, mix 3T lemon juice & 1/3 c sugar. “Boil” in microwave til sugar is dissolved (I did mine for a minute)-{being sure not to boil it over or you’ll have a very sticky mess.} pierce top of loaf several times with a toothpick after allowing it to sit for a minute when done baking. Pour lemon juice/sugar mixture over & allow to stand/cool in pan 1 hour before removing.

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