Bake: Lemon Blueberry Bread

 Another super-easy recipe for weeknight baking.  My coworkers seemed to like it (unless they just didn't want to hurt my feelings).  Try it and see for yourself!


Lemon Blueberry Bread
Prep Time: 10 minutes 
Total Time: 45 minutes
Yield: About 20 slices 

12 tbsp butter, room temperature
1 c sugar
1 c frozen blueberries
juice of 1 lemon
1 tbsp lemon zest
2 eggs
0.5 c low-fat vanilla yogurt
1.5 c flour, plus 1 tbsp
0.75 tsp baking soda
0.5 tsp salt
0.5 c brown sugar

(1) Preheat oven to 350 degrees
(2) Beat 8 tbsp butter with the sugar until creamy

(3) Add eggs one at a time

(4) Add yogurt, lemon zest, and half of the lemon juice, mix until combined

(5) In a separate bowl, combine 1.5c flour, baking soda, and salt

(6) Slowly add dry ingredients to the wet just until combined

(7) Mix blueberries with 1 tbsp flour

(8) Gently fold blueberries into batter

(9) Divide batter into 2 mini loaf pans

(10) Mix together brown sugar, 4 tbsp butter, and remaining lemon juice

(11) Spread brown sugar mixture on top of each loaf

(12) Bake for 25-30 minutes, until top is golden brown and a toothpick inserted in the center of the loaf comes out clean

(13) Let cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely

Notes: Frozen blueberries work well for this recipe - don't defrost them first or they'll bleed into the batter.  The 1 tbsp flour tossed with the blueberries helps keep them from sinking to the bottom of the loaf pans.  In the summer, you can use fresh blueberries from your local farmer's market.