Blueberry breakfast bread


1/2 cup unsalted butter at room temperature

2 tablespoon of lemon  zest from a large lemon

1 cup of sugar  + 1 tablespoon of sugar(or splenda)

1 egg room temperature

1 teaspoon of vanilla

1 teaspoon of lemon juice

2 cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon of salt

2 cups fresh or freeze blueberries

1/2 cup buttermilk or natural yogurt



Preheat the oven at 180 C

and lightly grease a 9x9 cake pan .

In the bowl with and electric mixer , cream butter with lemon zest

and cup of sugar until light and fluffy, 2 to 3 minutes,

Scrape down the bowl. Add the egg, vanilla, and lemon juice and mix until combined.

In a medium bowl  toss the blueberries with 1/4 cup of flour.

Set aside.

In another medium bowl whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter in 3 additions, alternating with the buttermilk or plain yogurt.

Fold in the blueberries.

Spread the batter in the prepared pan.

Sprinkle batter with remaining tablespoon of sugar.

Bake for 40 minutes.Check with a testerfor doneness if is necessary

return pan for 5 to 10 minutes.
Let cool at least 15 minutes before serving.