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Lemon Blueberry Loaf
Cream together:
1/2 cup soft butter or 3/8 cup safflower oil
1 cup organic cane or brown sugar
Beat in:
4 large free range eggs
1 tsp. vanilla
Sift together:
2 cups wheat or kamut flour
2 1/2 tsp baking powder
Mix into egg
mixture alternately with:
3/4 cup milk or soymilk
Gently fold
in:
1 pt (3/4LB) blueberries
Zest of 1 large lemon
Spoon into
2 lightly greased loaf pans and bake at 350 for 50 to 60 minutes.
Combine glaze ingredients:
Juice of 1 large lemon
1/2 cup cane or brown sugar
Brush on to
hot loaves. Cool loaves in pan and then remove or cut to serve.
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