Come, let us have some tea and continue to talk about happy things.

Blueberry Yogurt Tea Cake

In the bowl of your mixer, cream

4 ounces [1 stick] butter

Add 
1 cup light brown sugar

Beat until fluffy, scraping down sides of bowl as needed

One at a time, beat in

3 large room temperature eggs

Then add

1 cup plain yogurt

1 teaspoon vanilla extract

1 tablespoon lemon peel
In a smaller bowl, whisk together

2 & 1/3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

With mixer at medium speed, beat the dry ingredients into the butter mixture for about 2 minutes, until the batter is smooth.
Then add

1 cup blueberries


Switch the mixer on low speed until the berries are evenly distributed

Preheat the oven to 350º, and lightly grease 3 mini loaf pans or one standard 8 x 5 inch bread pan.

Divide the batter among the 3 mini pans or spread evenly in the large one

Bake for about 45 minutes for the mini pans, 55 to 60 for the large pan. The tops can get very browned and no crumbs should stick to a toothpick inserted in the middle. Remove from pans immediately and cool on wire rack.