I spied this yummy Blueberry Muffin Loaf over at Smitten Kitchen.  This bread is loaded with blueberries and I especially love the crunchy top with turbinado sugar. I noticed others talking about other sweet bread recipes that she has shared.  As I was leaving the house this morning, I noticed Chris had sliced a big piece, spread it with butter and was toasting it in the toaster oven - yum!  This is an easy, one bowl recipe.  I used fresh blueberries but you can use frozen too.  Enjoy!

Blueberry Muffin Loaf  - adapted from Smitten Kitchen

8 Tbsp butter, melted

3/4 cup granulated sugar

lemon zest from one lemon

1 cup plain unsweetened Greek-style yogurt

2 large eggs

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp kosher salt

2 cups all-purpose flour

2 1/4 cups fresh or frozen blueberries

3 Tbsp turbinado sugar 

Preheat oven to 375.  Line a large loaf pan (9 x 5) with parchment paper, pushing into the corners. Melt butter in a large bowl then whisk in granulated sugar and lemon zest.  Add yogurt, eggs and whisk to combine.  Add in baking powder, baking soda and salt whisking to combine.  Add flour and berries and fold in until all pockets of flour are incorporated. Batter will be very thick.  Spoon into prepared pan.  Drop it several times on the counter to make sure all air bubbles are out of the bottom. Sprinkle the top with all 3 Tbsp of turbinado sugar.  Bake for 60 - 70 minutes or until a toothpick comes at clean.  Use parchment handles to lift out of the pan to cook on a cooling rack.