Lemon Blueberry Muffin Bread

Got the recipe from here

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
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2 tsp lemon zest
½ cup plain yogurt, regular or low-fat (I used Greek yogurt)
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Preheat oven to 350 degrees. I greased and floured my loaf pan and set aside.

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

Cream together the butter
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and sugar
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until light and fluffy.
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Add the eggs, one at a time,
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beating well after each addition.

Add the yogurt
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then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
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Scoop batter into your loaf pan
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and bake for 1 hour 10 minutes, until golden brown.
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Let cool in the pan for 10 minutes before inverting gently onto a plate and cut into thick slices
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Recipe:

  • 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
  • 2 tsp lemon zest
  • ½ cup plain yogurt, regular or low-fat (I used Greek yogurt)
  • Preheat oven to 350 degrees. I greased and floured my loaf pan and set aside.
  • In a medium sized bowl, sift together 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 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 and cut into thick slices
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