Lemon-Blueberry Loaf recipe

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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

Nutrition Info

273.9 calories
carbohydrate: 45.1 g
cholesterol: 60.1 mg
fat: 9 g
fiber: 2 g
protein: 5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 260 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

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

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

Recipe Yield

1 9x5-inch loaf

Recipe Note

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.

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