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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Blueberry Bread Recipe

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This recipe for Lemon Blueberry Bread is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup yogurt
1 teaspoon vanilla extract
2 teaspoons grated lemon peel
½ cup butter or vegetable oil
1 cup sugar
2 eggs
1 ½ cups fresh or frozen unsweetened blueberries

Lemon Drizzle (optional)

3-4 tablespoons confectioners sugar
1 teaspoon lemon juice
Directions:
Directions:
Preheat oven to 350º. Grease a 9x5x3 loaf pan.

In a medium bowl, stir together flour, baking powder, baking soda, and salt. In a small bows, stir together the yogurt, vanilla and lemon peel until blended.

In a large blow, using a hand-held mixer, cream butter (or oil) with sugar until blended. One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and yogurt mixture, beating until combined. Stir in blueberries.

Pour into pan. Bake 55-60 minutes. (Test with toothpick; if it doesn’t come out clean, bake another 10 minutes) Optional lemon drizzle: stir together sugar and lemon juice, drizzle over the top of the loaf.

 

 

 

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