nately beat in the dry ingredients and milk. Stir in the lemon zest. Fold in the blueberries. Pour into a greased 4- by 8-inch loaf pan. Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Poke small holes in the top of the bread with a fork or wooden pick. Combine the lemon juice and 1/4 cup sugar in a small saucepan. Cook until the sugar is dissolved, stirring constantly. Pour evenly over the top of the warm bread. Let cool in the pan for 30 minutes. Remove to a wire rack to cool completely.
1/2 cup sugar 2 eggs 1-1/2 cups milk 2 t. grated lemon zest 1 cup fresh or frozen blueberries 3 T. lemon juice 1/4 cup sugar Preheat oven to 350Â°. Mix the f lour, baking powder and salt together. Combine the butter and 1 cup sugar in a bowl. Beat with an electric mixer at medium speed until light and f luffy. Add the eggs, one at a time, beating well after each addition. Alter-
BLUEBERRY CHIPOTLE CHUTNEY Serves 32 This will keep in the refrigerator for up to 2 months. Serve with chicken, turkey or pork, or spoon over cream cheese, goat cheese or Brie as an appetizer. 4 cups fresh blueberries 1 cup Granny Smith apple, peeled, cored, seeded and finely chopped
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Tidewater Times July 2017