This was the small loaf as I forgot to take a picture
of the large loaf.
I love baking on a rainy Sunday afternoon and I had some blueberries that I needed to use.
I had saved this recipe several months ago from a post on Facebook from Kristy Norrell. But, I wanted to add some lemon to it as Jon and I both love lemon. It turned out delicious and it made two nice loaves too, which is an extra plus. The 2nd loaf will be great to serve at cards Tuesday night,
2 cups plus 2 tablespoons all-purpose flour, divided
2 cups fresh or frozen blueberries
1 cup (2 sticks) unsalted butter, softened8 oz cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (more if you want a strong lemon taste)
4 eggs (I used 3 large duck eggs)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350°F and grease two 9x5-inch loaf pans. Set aside.
Toss blueberries with the 2 tablespoons of flour. Set aside.
In a large mixing bowl, beat the butter, cream cheese, sugar, lemon juice and vanilla with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition.
In a separate bowl, stir together the remaining 2 cups flour, baking powder, and salt. Gradually mix into the wet ingredients until thoroughly incorporated.
Gently fold in blueberries and pour batter into prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.
Let cool on wire rack 10 minutes before running a knife along the edges and inverting out onto wire rack to cool completely.
Slice, serve, and enjoy!
1 cup sifted powder sugar
2 Teaspoons lemon juice (or to your taste)
1 teaspoon vanilla
4 Tablespoon melted butter
Stir together and once bread has cool some, spread on top.