- 1 cup frozen blueberries (do not thaw)
- ½ cup buttermilk
- 2 large Dierbergs eggs
- 1 tablespoon fresh lemon juice
- 1 cup Dierbergs sugar
- 6 tablespoons Dierbergs butter, softened
- 1 tablespoon grated lemon peel
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1½ cups Dierbergs flour
In medium bowl, whisk together flour, baking powder, and salt. Stir in lemon peel; set aside.
In large mixer bowl, beat butter, sugar, and lemon juice at medium speed until mixture holds together. Add eggs; beat at medium speed until light and fluffy, about 4 to 5 minutes.
With mixer at low speed, add ¼ of the flour mixture alternately with ⅓ of the buttermilk (beginning and ending with flour mixture), beating after each addition just until combined.
Gently stir in frozen blueberries.
Divide batter among 4 mini loaf pans that have been lightly coated with no-stick cooking spray.
Bake in 325˚F. until wooden pick inserted in center comes out clean, about 35 to 40 minutes. Cool in pans 10 minutes. Remove from pan and place on wire racks; cool completely.
Serving Size: Per Serving
Cholesterol: 35 mg
Fat: 5 g
Sodium: 91 mg
Carbohydrates: 23 g
Protein: 2 g
Saturated Fat: 3 g