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 cups blueberries (12 oz)
2 tsp lemon zest
*½ cup plain yogurt, regular or lowfat
*I used Greek yogurt, and it was great!
- 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.
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