Recipe: Blueberry-Lemon Bread (with Orange-Raspberry Bread variation)

BLUEBERRY-LEMON BREAD
(with Orange-Raspberry Bread variation)
Source: Real Simple Magazine
Makes 1 loaf

3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons chilled butter, cut into thin slices
1 1/2 cups blueberries, fresh or frozen (do not thaw)
Grated zest of 1 lemon
1 cup milk
2 eggs, beaten

Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.

Combine the flour, sugar, baking powder, and salt in a large bowl. Using your finger tips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended. Pour into pan.

Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Variation:
For Orange-Raspberry Bread, use the grated zest of 1 orange in place of the lemon zest and substitute 1 cup raspberries for the blueberries.