Blueberry Lemon Bread

NEED:
6 tablespoons butter, softened
1 cup sugar
2 eggs
1 1/2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 1/2 cups large fresh blueberries
1 tablespoon grated lemon rind (yellow only)
2 teaspoons freshly squeezed lemon juice
1 tablespoon Limoncello (optional)

In the bowl of an electric mixer, cream together butter and sugar. Stir in eggs and mix to combine.
In a separate bowl (or plastic bag), mix together flour, baking powder and salt. Stir or shake until well mixed.

Mix flour mixture gradually into butter/egg mixture along with milk.

Gently stir in remaining ingredients. (Do not overmix or bread will be tough).

Bake in a greased loaf pan (I like to use disposable 7 1/2" x 3 1/2" aluminum pans when taking to picnics and barbecues). Sprinkle top with coarse sugar, if desired.

Oven at 350. Bake for 50-60 minutes. (Do not overbake or bread will be dry).

Loosen bread from pan along edges with a butter knife. Turn out and cool on wire rack. Brush top with melted butter and sprinkle with coarse sugar. Drizzle with lemon confectioners' icing.

Serve slices spread with whipped cream cheese, if desired.

Enjoy!