Lemon Blueberry Tea Bread


 slightly adapted from a recipe at PBS

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 stick butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups blueberries (12 oz)
  • 4 tsp lemon zest
  • ½ cup plain yogurt, regular or lowfat (I used light sour cream)

  1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  2. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and toss to combine.
  3. In a mixer, cream together the butter and sugar until light and fluffy. Add the lemon zest, then the eggs, one at a time, beating well after each addition. Beat in the yogurt.  By hand, with a rubber spatula, stir in the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
  4. Scoop batter into 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 wire rack, and then turning back over so it’s right side up.
Published in: on May 10, 2015 at 6:31 pm  Leave a Comment  

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