Blueberries are here (well almost) - Make Blueberry Lemon Bread

Oh, another one of my favorite seasons is almost upon us - Blueberries! For this lazy person, this fun little "super food" is better than strawberries for two main reasons. There are easier to pick (no stooping) and easier to eat (no stems to remove, just pop in mouth). There are so many recipes to make with them, but I thought I would start with my favorite, Blueberry Lemon Bread. I believe the recipe came from an old general store in PA that my sister worked at in her teen years. They served up unique and fresh recipes for breakfast and lunch, setting them apart from the other restaurants in our redneck part of the state. One warning for this bread, once you put the lemon glaze on you will want to pick on the edges to taste test. I recommend just slicing off a big hunk and digging right in. Enjoy.

Blueberry Lemon Bread

1/2 cup margarine or butter
1 1/3 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 1/2 cup blueberries
1/4 cup fresh lemon juice

Preheat oven to 350 degrees. Grease and flour a large loaf pan. In a bowl, combine flour, baking powder and salt. Set aside, In another large bowl, use a mixer at low speed to beat margarine/butter and 1 cup of the sugar just until blend. Increase speed to medium; beat until light and fluffy, about 5 minutes. Reduce speed to low and add eggs, one at a time. Alternately add flour mixture and milk until blended. Gently stir in blueberries. Put into loaf pan and bake for 1 hour and 5 minutes or until toothpick inserted in the center comes clean. Remove and let cool in pan for 10 minutes. Remove bread from pan. With a toothpick, prick top and sides of warm bread in many places. In a small bowl, mix lemon juice and 1/3 cup sugar. With a pastry brush, brush top and sides of bread with lemon glaze. Cool cake on wire rack.