Lemon-Blueberry Loaf
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Lemon-Blueberry Loaf

1. Cooking spray (such as Pam®) -
2. White sugar - ¾ cup
3. Butter, melted and slightly cooled - ¼ cup
4. Sour cream - ¼ cup
5. Eggs, beaten - 2
6. Lemon, zested and juiced, divided - 1 medium
7. Milk - ⅓ cup
8. All-purpose flour - 1 ⅔ cups
9. Baking powder - 2 teaspoons
10. Salt - ¼ teaspoon
11. Frozen blueberries, unthawed - 1 ¼ cups
12. Icing sugar - 1 tablespoon
13. Lemon juice - 1 tablespoon
14. Finely grated lemon zest - 1 teaspoon

How to cook deliciously - Lemon-Blueberry Loaf

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

2. Stage

Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Mix in milk.

3. Stage

Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

5. Stage

Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.

6. Stage

Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.