Blueberry-Lemon Tea Bread

Blueberry-Lemon Tea Bread
Margie Pierce

½ C butter (softened)
1 C sugar
2 C flour
2 tsp. baking powder
½ tsp. salt
2 large eggs
½ C milk
1 ½ C blueberries

Lemon Glaze:

1/3 C sugar
1/8 C powdered sugar
¼ C fresh lemon juice

Preheat oven to 350 F. Grease and flour 9x5 loaf pan. In medium bowl combine flour, baking powder and salt, set aside. In large bowl, with mixer at low speed, beat butter and sugar just until blended. Increase speed to medium; beat until light and fluffy, about 5 min. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula. Alternately ad 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 a basting brush, apply glaze to the top of loaf, letting it sink in. This may be done several times. Or…use a skewer to make holes in the loaf and drizzle with the glaze, allowing it to sink into the holes. Let cool completely before slicing Approx. 16 servings.