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Country Kitchen
November 1, 2012 Previous Recipe | Next Recipe
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Beef-Stuffed Peppers
Cranberry Pecan Clusters
Sausage Egg and Cheese Muffins
Delicious Olive Spread
Blueberry Lemon Bread
Great Potato Salad
Broccoli Salad
Fudge Cookies
Orange Gumdrop Cookies
Blueberry Lemon Bread

¾ cup of butter
2 cups sugar, divided
2 eggs
3 cups flour
2 tablespoons baking powder
1 cup milk
2 cups blueberries
Juice of 3 lemons

In a mixing bowl, cream butter and 1 cup sugar. Add eggs one at a time, beating well after each. Combine flour and baking powder. Alternate flour and milk, beginning and ending with flour. Fold in blueberries. Evenly divide mixture between 2 greased and floured loaf pans. Bake at 350 F for 50-to-60 minutes.
Mix lemon juice and remaining cup of sugar in a small saucepan. Bring mixture to a boil and cook 2-to-3 minutes. Using a fork, poke holes in top of fresh-baked bread while hot. Pour lemon glaze over bread. Let glazed bread cool in pans; remove for slicing.





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