Blueberry-Lemon Quick Bread

Now that the holidays are just about all behind us, I feel like we're starting to get back to a normal routine. As much as I've tried to simplify things lately, my days have been extremely busy. I feel like I've been in survival mode for much of the past two months, relying on very simple dishes at meal times and not having much time to experiment in the kitchen.

It felt good to do some baking last night after dinner. I've got a wonderful supply of frozen berries in my freezer that I preserved during the summer. We love having them on hand for smoothies and just for snacking but I've been anxious to do some baking as well.

This was an excellent way to use up some of those big, plump blueberries. It sort of reminds me of a blueberry muffin. I love the fresh lemon zest throughout the loaf and the bit of crunch the top layer offers. I feel anxious for spring while eating a slice, some of my most favorite flavors are captured right in this bread. Good thing I made up extras, I'll have plenty to share with my family tonight as we ring in the new year.

Blueberry-Lemon Bread

Ingredients:
1 stick butter, softened
1 cup sugar
2 eggs
zest of 1/2 lemon
6 oz. plain Greek yogurt
1/4 cup milk
1-1/2 tsp baking powder
1/2 tsp salt
2 cups flour
2 cups blueberries {do not thaw if using frozen}

Directions:
Preheat oven at 350 degrees.

In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs and lemon zest. Mix in yogurt and milk until well combined. Sprinkle in baking powder, salt and flour. Mix just until combined. Fold in blueberries.

Divide batter between mini loaf pans. Sprinkle tops with additional sugar if desired. Bake for 45-50 minutes, bread will be lightly browned and toothpick inserted in middle should come out clean. Remove from oven and let cool in pans before taking out. Makes 3 mini loaves.