It could have been a bit more lemony and I could have added more blueberries, but still great!
For this recipe, I combined two recipes from my Moosewood desserts book:
1 cup butter, softened
1 1/3 cups sugar
2 tsp lemon extract or zest
½ tsp baking powder
¼ tsp salt
1 ¾ cups all purpose flour
1 pint fresh blueberries or 2 cups frozen blueberries
- Preheat the oven to 350 degrees. Butter and flour the loaf pan.
- Using an electric mixer, cream the butter until light. Add the sugar and cream until fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon, baking powder and salt and beat well. Reduce the mixer speed to low and add the flour, mixing until well incorporated. When the batter is smooth and thick, just before pouring into the pan, fold in the blueberries.
Pour the batter into a 9×15 inch loaf pan and bake until a knife inserted in the center comes out clean, about 1 hour and 15 mins. Cool in the pan on a rack before serving.