• 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.

Servings: 16
Serving Size: Per Serving

Per Serving
Calories: 148
Cholesterol: 35 mg
Fat: 5 g
Sodium: 91 mg
Carbohydrates: 23 g
Protein: 2 g
Fiber:
Saturated Fat: 3 g