Description
No mixer needed for this colorful, tasty, lemon-blueberry loaf. A tried-and-true recipe I have used for many years. Like most sweet loaves, this one tastes best when wrapped tightly and allowed to sit for a day to let the flavors meld.
Ingredients
- cooking spray (such as Pam®)
- ¾ cup white sugar
- ¼ cup butter, melted and slightly cooled
- ¼ cup sour cream
- 2 eggs, beaten
- 1 medium lemon, zested and juiced, divided
- ⅓ cup milk
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups frozen blueberries, unthawed
- 1 tablespoon icing sugar
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×5-inch loaf pan with cooking spray.
- Whisk together sugar
- melted butter
- sour cream
- eggs
- and lemon juice in a large bowl until thoroughly blended. Mix in milk.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour.
- Meanwhile
- mix together icing sugar
- lemon juice
- and lemon zest in a small bowl for the topping.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8