District News


Tina Reynolds' Amazing Lemon Blueberry Bread

Posted on: May 9, 2017

Here's a great recipe from Food Service Manager Tina Reynolds. Check this month's district newsletter -- delivered to your email -- for her award-winning Frito Mac Attack Mac and Cheese.

                                                                   Lemon Blueberry Bread

1/3 c. melted butter                                                     1 tsp. salt

1 c. sugar                                                                      1/2 c. milk

1/4 c. freshly squeezed lemon juice                               2 tbsp. grated lemon zest

2 eggs                                                                            1 c. fresh or frozen blueberries
1 1/2 c. flour                                                                 2 tbsp. flour
1 tsp. baking powder 
Preheat oven to 350. Butter an 8" x 4" loaf pan and put parchment paper on the bottom and two sides. In a mixing bowl, beat together butter, sugar, lemon juice and eggs. In a separate bowl, combine the 1 1/2 cups of flour, baking powder and salt. Stir into the egg mixture, alternating with the milk. Toss the blueberries with the remaining 2 tablespoons of flour (which will prevent them from sinking to the bottom). Fold the blueberries and lemon zest into the batter. Pour into the prepared pan and bake for 60 minutes. Let cool for 10 minutes.