1/2 cup margarine or butter, softened
1 1/3 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk
1 1/2 cups blueberries
1/4 cup fresh lemon juice
Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan. In
large bowl, with a mixer at low speed, beat margarine and 1 cup
sugar just until blended. Increase speed to medium; beat until
light and fluffy, about 5 minutes. Meanwhile, in a mixing bowl,
combine flour, baking powder, and salt. Reduce speed to low; add
eggs, one at a time, beating well after each addition. Alternately
add flour mixture and milk, mixing just until blended. Gently stir
in blueberries. Spoon batter into loaf pan. Bake loaf 1 hour and
5 minutes or until toothpick inserted in center comes out clean.
Cool loaf in pan on wire rack 10 minutes; remove from pan. With
skewer, prick top and sides of warm loaf in many places. In small
bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush
top and sides of warm loaf with lemon glaze. Cool loaf on wire
Yield: 16 servings.
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