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Preheat oven to 325 degrees. Grease two 9x5 loaf pans. In mixer cream butter and sugar until light and fluffy. Add eggs, sour cream, evaporated milk, lemon zest and lemon juice. Mix until well blended. In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter. With mixer running on low, slowly add flour mixture until combined. Gently fold in blueberries by hand, being careful not to overmix and break up berries. Pour batter evenly into prepared pans. Bake for 60-70 minutes or until golden brown on top.
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Natural blue colorant — cocktails, rice, desserts, pH-reactive color change
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home