Friday, June 14, 2013

Lemon Blueberry Muffin Bread

I am LOVING lemon desserts/sweets these days. Because of my lemon love, this recipe for lemon blueberry muffin bread caught my eye. I found the recipe on one of my favorite blogs, eat live run. This recipe would be great if you were having friends for breakfast or brunch, or just as a weekend treat. It will definitely be in our regular rotation this summer.    The only thing I added to this recipe, was a lemon glaze at the end (because I have an unhealthy lemon love). 

Lemon Blueberry Muffin Bread
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 (12 oz)
2 tsp lemon zest
*½ cup plain yogurt, regular or lowfat
*I used Greek yogurt, and it was great!

  1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
  3. 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.
  4. 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.
When the bread came out of the oven, I poured a lemon glaze over the bread (then still let it cool for 10 minutes). I used the same lemon glaze I used for my lemon cookies at Easter. 

1 cup powdered sugar
4-5 tsp. fresh lemon juice 

1 comment:

  1. I love the idea of the lemon glaze at the end. It reminds me of how you used to create new endings for you piano pieces!