1/2 cup butter, unsalted — softened
1 1/3 cans sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup 1% low-fat milk
1 1/2 cups fresh blueberries
1/4 cup fresh lemon juice — or
fresh orange juice 1/3 cup sugar — optional
1. Preheat oven to 350F. Grease and flour 9″ by 5″ loaf pan.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended. Increase speed to medium; beat until light and fluffy,about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into loaf pan.
5. 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.
6. With skewer, prick top and sides of warm cake in many places. In small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Approx. values per serving: About 195 calories, 3 g protein, 31 g carbohydrate, 7 g total fat (1 g saturated), 28 mg cholesterol, 200 mg sodium.
web filename is http://homearts.com/dynamo/main.jhtml?/07farmr3.htm Copyright ? 1996 The Hearst Corporation; all rights reserved Available from the web Jun 1997. from gd recipe search homearts Posted on eat-lf by kitPATh 11 jul 97. Can be halved. Or bake two loaves, one for right away, the other to slice, freeze, and enjoy after blueberry season.