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Blueberry Lemon Loaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Lemon-infused blueberry bread with a moist texture from sour cream.
Ingredients:
  • 1 tablespoon confectioners' sugar
  • 0.25 cup melted butter
  • 0.25 cup sour cream
  • 0.33333334326744 cup milk
  • 1.6666666269302 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1.25 cups frozen blueberries
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9x5 inch loaf pan.
  • Zest the lemon onto a small plate and squeeze the juice from both halves. In a small bowl, whisk together 1 teaspoon of the zest, 1 tablespoon of the juice, and confectioners' sugar to make a topping. Set aside.
  • In a large bowl, combine white sugar, melted butter, eggs, sour cream, remaining lemon zest, and remaining lemon juice. Mix until well blended, then incorporate the milk. Set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside 3 tablespoons of the flour mixture. Create a well in the center of the dry ingredients, pour in the milk mixture, and gently mix until just combined.
  • Gently mix the frozen blueberries with 3 tablespoons of the reserved flour mixture, then fold them into the batter. Pour the batter into the prepared pan.
  • Bake in the oven until a toothpick comes out clean, approximately 60 minutes.
  • Once out of the oven, poke holes all over the top of the loaf using a toothpick, then pour the topping evenly over it. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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