Description
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Ingredients
- 1 lemon
- 1 tablespoon confectioners’ sugar
- ¾ cup white sugar
- ¼ cup melted butter
- 2 eggs
- ¼ cup sour cream
- ⅓ cup milk
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups frozen blueberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 60 minutes.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 12