CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
The middle of May is when the season begins, and with it come thoughts of pies, cobblers, muffins, pancakes and crisps.
This is a wonderful recipe for something a bit different with blueberries, contributed by resident Arlene Weier, for a Blueberry Lemon Bread. Try it for a taste of spring!
Blueberry Lemon Bread:
1 1⁄2 c. all-purpose flour
1 tsp. baking powder
1⁄4 tsp. salt
6 Tbsp. butter (room temperature)
1 1⁄3 c. sugar, divided
2 large eggs
2 tsp. grated lemon peel
1⁄2 c. milk
1 1⁄2 c. fresh or frozen blueberries, thawed and well drained
3 Tbsp. fresh lemon juice
Grease 9 x 5 loaf pan.
Combine flour, baking powder and salt in a small bowl.
In a large bowl, using electric mixer, cream butter with 1 cup sugar until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared pan. Bake at 325° until golden brown and toothpick inserted in center comes out clean, 60 to 75 minutes.
During last 15 minutes of baking time, bring 1⁄3 cup sugar and 3 tablespoons lemon juice to a boil in a small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with toothpick. Pour hot lemon mixture over loaf while still in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.
Yields 9 to 12 portions.