Lemon Blueberry Muffin Bread

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 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
1/2 cup plain yogurt, regular or lowfat

Directions
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.

Yield: makes 1 loaf