This sweet breakfast bread tastes just like a giant blueberry muffin.
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 cups blueberries (12 oz)
2 tsp lemon zest
1/2 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.