I love this kind of sweet that can be pulled together quickly, isn’t too sweet, and can be enjoyed either at breakfast or as a mid-day snack with a cappuccino. This loaf can be made in either a ring pan or in two 8 X 4 inch loaf pans and freezes really well. The addition of yogurt in this recipe creates a very moist loaf that lasts for a good 5 days if well wrapped and stored in the refrigerator. I used frozen wild blueberries in my version, but both fresh and frozen blueberries work well. If using frozen berries, do not thaw before adding them to the batter. If you prefer, you could dress this loaf up by drizzling it with a glaze made from powdered sugar and lemon juice although personally I love it plain and simple.
Deborah Mele 2011
- 1 Cup Softened Butter
- 1 1/3 Cups Granulated Sugar
- 3 Large Eggs
- 3 Cups All-purpose Flour
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/4 Cups Plain Yogurt
- 1/2 Cup Milk
- 1 Tablespoon Grated Lemon Zest
- 2 Cups Fresh or Frozen Blueberries
- Preheat oven to 350 degrees F.
- Lightly butter either a 10 inch tube pan or two 8 x 4 inch loaf pans.
- In a large bowl, cream the butter with the sugar until light and fluffy.
- Beat in the eggs one at a time. Stir the lemon zest, yogurt and milk into the egg mixture. In a separate bowl, stir together the flour, baking soda and salt.
- Add the flour to the egg mixture mixing just until combined, then fold in the blueberries.
- Pour the mixture in your prepared pan and bake for about 1 hour, or until a cake tester comes out clean.
- Cool 15 minutes, then remove from pan and cool on a rack.