Blueberry Quick-Bread

Cooking Instructions

Heat oven to 375°F. Coat an 81⁄2 x 41⁄2-in. or 9 x 5-in. nonstick loaf pan with nonstick spray.

In a large bowl, mix flour, 2⁄3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.

In a medium bowl, whisk yogurt, egg and butter. Add to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.

Bake 50 minutes or until browned and a wooden pick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.

Slice with a serrated knife using a gentle sawing motion.