1 3/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
1/4 cup cooking oil
2 teaspoons finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1/2 cup frozen blueberries
2 tablespoons lemon juice
1 tablespoon sugar
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan (use butter); set aside.
In a medium mixing bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the egg, milk, cooking oil, and the 1 tablespoon lemon juice. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in the blueberries and lemon peel.
Spoon batter into the prepared pan. Bake in a 350* oven for 50 to 55 minutes or till a wooden toothpick inserted near center comes out clean. Meanwhile, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf (with a pastry brush ~ or just a spoon if you don't have a brush). Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on the wire rack. (The recipe says to wrap and store overnight before serving...we didn't do that. We ate it piping hot! And it's really good with butter ~ not too sweet.)
~recipe revised from Better Homes and Gardens New Cook Book~
You may notice there are no blueberries in the batter picture ~ my assistant and I added them at the last moment. A very happy improvisation.