Lemon Blueberry Bread
2 cups flour
1 1/2 tsp. baking powder
1/2 cup unsalted butter, at room temperature
1/2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
1 container (8 oz.) lemon yogurt, at room temperature
1 tsp. grated lemon peel
1 tsp. vanilla
2 large eggs, at room temperature
1 1/2 cups fresh or frozen unsweetened blueberries
LEMON DRIZZLE (optional)
3-4 tblsp sifted confectioners' sugar
1 tsp. freshly squeezed lemon juice
Preheat oven to 250 degrees. Butter and flour 4 mini loaf pans.
To prepare bread: In a medium-sized bowl, stir together flour, baking powder, baking soda, and salt. In a small bowl, stir together yogurt, vanilla, lemon peel, until blended.
In a large bowl, cream together butter and sugar until blended. One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and yogurt mixture, beating just until combined. Stir in blueberries.
Scrape batter into prepared pan and spread evenly. Bake for 40 to 45 minutes or until a cake tester comes out clean.
Remove pan to wire rack. Completely cool. Wrap in foil and put in freezer bags. Freeze until needed.
To prepare lemon drizzle: In a small bowl, stir together 3 tblsp of confectioners' sugar and lemon juice. Add more sugar if necessary so that the mixture is thick enough for drizzling. Drizzle mixture over the top of the loaf.
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