Lemon-Blueberry Loaf
Description
Colorful and tasty, this sweet lemon-blueberry loaf can be enjoyed right away--but it tastes best when wrapped tightly and allowed to sit for a day so the flavors can meld.
Ingredients
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cooking spray (such as Pam®)
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3/4 cup white sugar
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1/4 cup butter, melted and slightly cooled
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1/4 cup sour cream
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2 eggs, beaten
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1 medium lemon, zested and juiced, divided
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1/3 cup milk
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1 2/3 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 1/4 cups frozen blueberries, unthawed
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1 tablespoon icing sugar
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1 tablespoon lemon juice
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1 teaspoon finely grated lemon zest
Directions
1
Gather the ingredients. 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, eggs, 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.
4
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.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
6
Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
7
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.