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Blueberry Bread
1 c. margarine, room temperature
2 c. sugar
4 eggs
5 c. all purpose flour
5 tsp. baking powder
1 tsp. salt
1 c. buttermilk
4 c. fresh blueberries
1 tbsp. lemon zest, finely minced
(optional)
Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans or one
12 cup bundt pan. Using electric mixer, cream margarine with sugar
in large bowl. Add eggs one at a time, beating well after each
addition. Combine flour, baking powder and salt in another bowl. Add
to egg mixture alternately with buttermilk, beginning with dry
ingredients. Stir in blueberries and lemon zest. Divide batter
between 2 bread pans or put all into bundt pan. Bake until tester
inserted in centers comes out clean, about 1 1/4 to 1 1/2 hours.
Cool in pans on rack. .
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