4 tablespoons chilled canna butter, cut into small chunks
1 1/2 cups blueberries, fresh or frozen (do not thaw)
Grated rind from one lemon
1 cup milk
2 eggs, beaten
=Heat oven to 350 degrees F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.
=Combine the flour, sugar, baking powder, and salt in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in blueberries and lemon rind. Stir in the milk and eggs until well blended.
=Pour into pan. Bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto wire rack.
=Variation: For Orange-Raspberry Bread, use the grated rind from 1 orange in the place of the lemon rind, and substitute 1 cup raspberries for the blueberries.
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