Blueberry Lemon Loaf
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Blueberry Lemon Loaf

1. Lemon - 1
2. Confectioners' sugar - 1 tablespoon
3. White sugar - ¾ cup
4. Melted butter - ¼ cup
5. Eggs - 2
6. Sour cream - ¼ cup
7. Milk - ⅓ cup
8. All-purpose flour - 1 ⅔ cups
9. Baking powder - 2 teaspoons
10. Salt - ¼ teaspoon
11. Frozen blueberries - 1 ¼ cups

How to cook deliciously - Blueberry Lemon Loaf

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. Stage

Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.

3. Stage

Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.

4. Stage

Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.

5. Stage

Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

7. Stage

Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.