I’ve made several versions of blueberry bread, but I’ve found that this one is the most delicious. It has a lovely lemon flavor and a moist, cake-like texture.
See how delicious the inside looks?
You should make this!
First, preheat your oven to 350° F. Then grease an 8×4″ loaf pan. You can use cooking spray or you can butter it like I did.
To make the batter, whisk together the flour, baking powder, and salt. Then stir in the blueberries and lemon zest (if you’re using frozen blueberries, wait to mix them in until later.)
Cream the softened butter and sugar together, and then add the eggs one at a time, beating after each addition.
Measure out 1/2 cup of yogurt, and mix that into the egg/butter mixture.
Stir the blueberries into the dry ingredients (don’t thaw them if you’re using frozen berries), and then gently stir the dry ingredients into the butter/egg mixture.
Actually, we mixed our berries in at the very end, which works pretty well if you have frozen berries. If you mix them in earlier, they make the batter awfully purple.
Spread the batter into your greased loaf pan.
And bake for an hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes, and then turn the loaf out onto a wire rack to cool.
If you can be patient, let it cool off completely before you slice it. Otherwise the outer crust is kind of crunchy, which makes slicing difficult.
Lemon Blueberry Bread
Printable version
Ingredients
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or lowfat
Directions
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 and 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.