lemon blueberry bread

we served this tonight to the missionaries and it was a big hit and very easy. just plan ahead because it takes a bit of time (not because it's hard. you just have to let it bake forever, then soak the topping forever, then cool completely before serving).

ingredients:

• 1 1/2 c. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 T. butter, softened
• 1 c. sugar
• 2 eggs
• zest of 1 lemon (i didn't have it so i left it out)
• 1/2 tsp. lemon extract (i used 1 tsp. lemon juice)
• 1/2 c. milk
• 1 c. blueberries (fresh or frozen/thawed/drained)

Combine flour, baking powder and salt in small bowl and set aside. In mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each. Add lemon zest and extract and mix. Add flour mixture and milk to butter mixture, alternating between the two, starting and ending with flour. When well combined, fold in blueberries. Spoon batter into 3 medium* sized greased and floured loaf pans. Tap gently on counter to even out batter. Bake at 325 degrees for 40-45 min. or until toothpick comes out clean. Place on wire rack to cool.

*note: i used the pan i use for making bread and it only made 1 loaf. so i don't really know what size "medium" means.

When bread comes out of oven, mix 3 T. lemon juice with 1/3 c. sugar in saucepan and bring to a boil. Simmer until sugar has dissolved.

Poke holes in loaves of bread and spoon mixture over top. Let soak in pans ~45 minutes before inverting onto wire rack or plate. Let cool completely before slicing.