Blueberries are in season in June. You can find them at your local Farmer's Market. The best thing about blueberries is that they are available all year round! I personally like summer blueberries…but in a pinch, the store bought ones are just fine.
When I saw the blueberries at the Farmers Market, I knew that my family would love this recipe. The key to this bread is the yogurt that is stirred into the batter. I think the yogurt made this quick bread very moist. Enjoy!
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or lowfat
Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
In a medium sized bowl, whisk together your 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 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 plate.