Shelly's Recipe
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LEMON BLUEBERRY QUICK LOAF
Category: Quick Breads
1 cup softened butter
1 1/3 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups plain yogurt
1/2 cup milk
1 tbsp 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. 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.
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