* Exported from MasterCook *
Bread, Lemon Blueberry Muffin
Recipe By :Liz Berg
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Hand Made
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
2 teaspoons lemon zest
1 stick butter -- at room temperature (1/2C)
1 cup sugar
2 eggs
1/2 cup plain yogurt -- (I used full fat)
This dense, berry packed Lemon Blueberry Muffin Bread was a major hit
with all my friends.
PREP: 15 minutes
COOK: 1:10
TOTAL: 1:25
Preheat oven to 350F. Line the bottom of a loaf pan with a rectangle
of parchment paper, then spray the pan with nonstick cooking spray. Set aside.
In a medium sized bowl, whisk together flour, baking powder, and
salt. Add the blueberries and lemon zest and toss to combine.
Mix 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 gently until incorporated.
Scrape the thick batter into your prepared loaf pan and bake for 1
hour 10 minutes, until golden brown or until a toothpick inserted
into the middle comes out clean. Let cool in the pan for 10 minutes
before carefully removing loaf to cooling rack.
Cal 2870, Fat 108g, Carb 442g, Sod 1909mg, Fiber 14g, Pro 44g
Review: Blueberry season here in TX will be making two loaves for the
third time that's how popular this bread is thanks for an excellent recipe!
S(Internet address):
https://www.thatskinnychickcanbake.com/lemon-blueberry-muffin-bread/
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Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.6%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
38mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0422