Blueberry Loaf With Blueberry Syrup

Photo: Patricia Turo

Ingredients

Wet Ingredients

2 large eggs

1/2 tablespoon stick butter softened, plus 1 for greasing the pan

3/4 cup milk

1 teaspoon lemon zest

1 cup blueberries

Other things needed

Preparation

BATTER

Combine the sugar and butter until it is light yellow. Add the eggs and blend. Mix the flour, baking powder, salt and zest together. Add them into the sugar mixture a little at a time alternating with the milk.

Toss the blueberries with a tablespoon of flour and fold them into the batter.

BAKE

Rub a little shortening at the bottom of a loaf pan. Cut a piece of parchment paper the size of the bottom of the pan and line the pan with the parchment paper. Pour the batter into the pan and bake it at 350ºF for an hour or until a tester comes out dry. Allow it to cool on a rack before cutting it.

Make blueberry syrup by mixing sugar and blueberries boiling them down to light syrup. The amount of sugar is dependant on the sweetness of the blueberries. Add the sugar accordingly. When the syrup is thick enough, strain it through a fine strainer and allow it to cool to room temperature.

Note: This loaf can be made with cranberries.