Title: Blueberry-lemon tea bread
 Categories: Desserts, Eat-lf, Fruit
      Yield: 16 Servings
 
    1/2 c  Butter; unsalted, softened
  1 1/3 cn Sugar
      2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
      2 lg Eggs
    1/2 c  1% low-fat milk
  1 1/2 c  Fresh blueberries
    1/4 c  Fresh lemon juice; or fresh
           -orange juice
    1/3 c  Sugar; optional
 
  1. Preheat oven to 350F. Grease and flour 9" by 5" loaf pan.
  
  2. In large bowl, with mixer at low speed, beat margarine or butter
  and 1 cup sugar just until blended. Increase speed to medium; beat
  until light and fluffy,about 5 minutes.
  
  3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
  
  4. Reduce speed to low; add eggs, one at a time, beating after each
  addition until well blended, occasionally scraping bowl with rubber
  spatula. Alternately add flour mixture and milk, mixing just until
  blended. Gently stir in blueberries. Spoon batter into loaf pan.
  
  5. Bake loaf 1 hour and 5 minutes or until toothpick inserted in
  center comes out clean. Cool loaf in pan on wire rack 10 minutes;
  remove from pan.
  
  6. With skewer, prick top and sides of warm cake in many places. In
  small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush,
  brush top and sides of warm cake with lemon glaze. Cool cake on wire
  rack.
  
  Approx. values per serving: About 195 calories, 3 g protein, 31 g
  carbohydrate, 7 g total fat (1 g saturated), 28 mg cholesterol, 200 mg
  sodium.