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 caloriescarbohydrate: 45.1 gcholesterol: 60.1 mgfat: 9 gfiber: 2 gprotein: 5 gsaturatedFat: 5.1 gservingSize: -sodium: 260 mgsugar: 22.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Blueberry Loaf
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Whisk together sugar, melted butter, sour cream, 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 the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.