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Blueberry Lemon Bread

Reviewed: Sep. 30, 2009
This was a very good loaf but I made a few changes. I cut the sugar down to 2/3 cup, substituted 1/2 cup of the flour with whole wheat and used frozen instead of fresh blueberries. It was plenty sweet enough, whole wheat flour worked fine and frozen blueberries did not run as I added them right at the end and just stirred to mix. Although very tasty, the loaf did not rise much. I'm wondering if it would rise more using baking soda, and yogurt or sour milk instead of milk. I will try that when I make this loaf again.
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