Yield: 16 Servings
|150||Grams butter (room temp.)|
|175||Grams brown sugar|
|½||Lemon; grated rind of|
|2 teaspoons||Baking powder|
|1 pinch||Salt (up to)|
|100||Mls milk; about|
From Wanganui Chronicle, March 15, 1994 Preheat oven to 180 C. Grease and base-line a large loaf tin (about 22cm by 13cm and7cm deep) with greased paper.
Cream butter and sugar until light and fluffy. Beat in the rind and vanilla, then the eggs one by one.
Sift together the dry ingredients. Stir into creamed mixture with the blueberries. Finally stir in milk to make a soft batter. Spread into prepared pan. Bake at 180 C for 50-55 mins. Cool in pan for 5 mins.then turn on to a rack to cool.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .