Lemon Blueberry Muffin Bread

By srumbel

When your taste tester girlfriends cannot wait for a recipe to get shared on the blog, you know it’s a winner. This dense, berry packed Lemon Blueberry Muffin Bread was a major hit with all my friends.
from thatskinnychickcanbake.com

Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries
• 2 teaspoons lemon zest
• 1 stick butter (1/2 cup), at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 cup plain yogurt (I used full fat)

Details

Preparation time 15mins
Cooking time 85mins

Preparation

Step 1

Preheat oven to 350°. Line the bottom of a loaf pan with a rectangle of parchment paper, then spray the pan with nonstick cooking spray. Set aside.

In a medium sized bowl, whisk together flour, baking powder, and salt. Add the blueberries and lemon zest and toss to combine.

Mix the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing gently until incorporated.

Scrape the thick batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown or until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes before carefully removing loaf to cooling rack.

Yields 1 loaf