Lemon Loaf

I love lemon in an oddly intense sort of way.  I love lemon candy, lemon cake, lemon pie, and lemon pudding.  I love it in my water.  I love it squeezed on fish or chicken.  I love how it makes a disposal smell all fresh.  Told you.  Odd.
The point of this whole story, is I made blueberry butter.  This, of course, needed something to be spread on.  What better than a bright, little bit tart, loaf of lemon bread?  In my humble opinion, nothing.  The tang and freshness of lemon topped with smooth, sweet blueberry goodness.  A perfect pair.

Lemon Loaf

 

Ingredients:

6 Tbsp. butter, softened

1 c. sugar

2 eggs

1-1/2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1/2 c. buttermilk

zest of 1 lemon

 

Directions:

Cream butter and sugar in a large bowl.

Add eggs and continue to mix until light and fluffy.

Combine flour, salt and baking powder in a small bowl.

Add flour mixture, half at a time, alternating with the buttermilk also half at a time.

Blend in zest.

Pour into a well greased loaf pan and bake at 350 degrees for 1 hour.

Cool in pan 5 minutes, then transfer to a wire rack.

Squeeze the juice of a lemon half over the top of the bread while it is still hot.

 

 

***Want to make some blueberry butter for your lemon bread?  Check out how here!***