Lemon Blueberry Muffin Bread

Lemon Blueberry Muffin Bread

2 Cups all purpose Flour

1 & 1/2 teaspoons Baking Powder

1/2 teaspoon Salt

1 stick unsalted Butter, room temperature

1 cup Sugar

2 Eggs

2 cups Blueberries

Zest from one lemon

1/2 cup Plain Yogurt,  regular or lowfat


Oven at 350°  Spray a loaf pan with nonstick cooking spray (like Pam).  Set aside.

In a medium bowl, combine:  flour, baking powder, salt & lemon zest.  Set aside.

In a large bowl cream butter & sugar until light & fluffy.  Add eggs, one at a time beating well after each addition.  Add the yogurt and then add the dry ingredients.

Carefully fold in the blueberries with a spatula so you don’t crush to many of them.

Pour into your coated loaf pan and bake one hour and 5-10 minutes till golden brown.

10 minute cool down and enjoy! 



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