Menu Enter a recipe name, ingredient, keyword...

BLUEBERRY LEMON BREAD

By

Google Ads
Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 1 Lemon
  • 1 Tbsp. confectioner's sugar
  • 3/4 cup white sugar
  • 1/4 cup melted butter
  • 2 eggs
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 1 2/3 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cup frozen blueberries

Details

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease bread pan.

2. Grate the zest from the lemon. Cut lemon in half, and squeeze the juice from both halves. Make 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.

3. Whisk together white sugar, melted butter, eggs, sour cream, remaining lemon zest, and the remaining lemon juice until evenly blended. Stir in milk; set aside.

4. Whisk together flour, baking powder, and salt in separate bowl. Remove 3 Tablespoons of the flour mixture; set aside. Make a well in center of flour mix, and pour liquid mixture into the well, stirring the batter until combined.

5. Fold frozen blueberries into the reserved flour mixture, then fold blueberries into batter. Pour batter into pan.

6. Bake in a preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.

7. Remove from oven; immediately poke holes all over the top of the bread with toothpick. Pour the topping evenly over loaf. Cool in the pan for 10 minutes before removing to cool completely on wire rack.

You'll also love

Review this recipe

Blueberry Cheesecake Poke Cake WARM SHAVED BRUSSELS SPROUTS & BLUEBERRY SALAD