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Blueberry Lemon Bread in the Neal Pottery Bread Baker
Leisa Sutton
5
from 1 vote
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Ingredients
1 1/2
cups
all purpose flour
1/2
cup
sugar
1/2
tsp
baking powder
1/2
tsp
salt
1
tsp
lemon extract or lemmon zest
1
cup
blueberries (frozen or fresh)
1
tsp
vanilla extract
2/3
cup
melted butter
2
large
eggs
Instructions
In a small bowl, mix dry ingredients together. Flour, sugar, salt, baking powder
In a large bowl, mix together eggs, vanilla, lemon and melted butter
Add dry ingredients to wet ingredients and mix
When above is mixed well, fold in the blueberries until just mixed
Pour into a well greasted Neal Potter Bread Baker
Place the baker into a cold oven and set the temperature to 375 degrees
Bake for 1 hour and 15 minutes
Allow to cool for 10-15 minutes before removing from the baker.
Allow to further cool for 10 minutes once removed from the baker
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