A real go-to recipe of mine is a simple (simply delicious) Blueberry Bread, that is perfect to serve with coffee in the morning at Connecticut Country House.
Give it a try and enjoy!
(Yields 1 loaf)
1½ cups fresh blueberries (washed and dried)
1½ cups all-purpose flour
1/3 cup melted butter
½ cup milk
3 tablespoons freshly squeezed lemon juice
2 tablespoons lemon zest
1-teaspoon baking powder
2 tablespoons lemon juice
¼ cup confectioner’s sugar
Preheat oven to 350° F. Grease an 8×4-inches loaf pan.
In a large mixing bowl, beat butter, sugar, lemon juice and eggs.
In a separate bowl, combine dry ingredients: flour, baking powder, and salt. Stir into butter mixture adding milk after each stir.
Add lemon zest and blueberries, and gently fold mixture. Pour mixture into greased pan.
Bake for about 1 hour, or until lightly golden brown and an inserted toothpick comes out clean.
In a small measuring cup, combine 2 tablespoons lemon juice with ¼ cup confectioner’s sugar and pour over warm loaf.
Serve right away, or store in airtight container.