This sweet breakfast bread tastes just like a giant blueberry muffin.
Lemon Blueberry Muffin Bread
cal Calories 289kcal
fat Total Fat 11g
High sat-fat Saturated Fat 6g
High chol Cholesterol 63mg
sodium Sodium 193mg
carbs Total Carbohydrate 44g
Serving size 110g Calories from fat 98kcal Fiber 1g Protein 5g Sugar 24g
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 cups blueberries (12 oz)
- 2 tsp lemon zest
- 1/2 cup plain yogurt, regular or lowfat
- Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
- In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
- Cream together 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 only until incorporated and being careful not to crush the blueberries.
- Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.
Recipe and Photo courtesy of: pbs.org