How to Bake a Lemon Blueberry Muffin Loaf

It is Blueberry season here in Southern New Jersey and it is time to bake. This recipe was sent in by a viewer for a Lemon Blueberry Muffin Loaf. It is a sweet treat that showcases the classic pairing of lemon and blueberry. This loaf is a cross between a pound cake and a muffin. Slightly dense and full of flavor.

Fun fact about blueberries – Hammonton, New Jersey is the home of the first cultured blueberries in the United States. 80% of all the blueberries in New Jersey coming from 56 farms in and around Hammonton – giving it the title of “Blueberry Capital of the World”.

=== 🍽🍸🥩 RECIPE ===
2 cups (250 g) All Purpose Flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces (113 g) unsalted butter at room temperature
1 cup (29 g) granulated sugar
2 eggs
1 pint fresh or frozen blueberries
Zest of one lemon
1/2 cup (113 g) Greek yogurt (regular or low fat)

Preheat oven to 350°F (180°C) . Grease and flour a 9 x 5 x 3-inch (12 x 13 x 6 cm) loaf pan. (You can use a baking spray that has flour in it.)

In a bowl, mix together the flour, baking powder and salt. Add the blue berries and lemon zest, mix gently to combine.

In another bowl, cream the butter and sugar until light and fluffy. (Use an electric mixer if you have one!) Add the eggs once at a time, beating well after each addition. Add the yogurt and mix well. The mixture may appear curdled at this point, but that is okay.

Add the dry ingredients and mix gently to combine, being careful not to crush the blue berries.

Scoop the batter into the loaf pan and bake for approximately 1 hour and 10 minutes until golden brown. Test with a toothpick or skewer. It should come out clean.

Cool for 10 minutes on a wire rack before removing from pan. Allow to cool fully on the wire rack.