You can make this loaf with either fresh or frozen berries, but we have had better luck with fresh ones. Frozen berries bleed easily and tend to sink to the bottom of the loaf. To prevent the fruit from sticking to the bottom of the pan, put the loaves into the oven right after you turn the batter into the pan. A honey-lemon glaze makes a nice sweet and tart topping.
MAKES: 1 loaf.
INGREDIENTS:
- 1/2 cup butter
- 3/4 cup honey
- 2 eggs, lightly beaten
- 1/2 cup plain yogurt
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 cups unbleached white flour grated rind of 1 lemon
- 1 cup blueberries
- juice of 1 lemon
- honey to taste
INSTRUCTIONS:
- Cream butter. Add honey and beat until well blended. Add eggs and yogurt, and beat again until blended.
- In a separate bowl, combine dry ingredients. Stir into wet ingredients until just blended. Fold in lemon rind and blueberries. Pour into a buttered loaf pan.
- Bake in a 350° oven for 50 to 60 minutes. Check loaf with a cake tester. Bread is done when cake tester comes out clean.
- Remove bread from oven and cool in the pans for 10 minutes, then turn them out onto a wire rack. While the bread is still warm, cover it with a thin glaze made with the juice of a lemon sweetened with honey. Wait until bread is completely cooled before slicing.
