Blueberry Bread with Sour Cream Recipe
Description
This blueberry bread with sour cream recipe is topped with a sweet lemon glaze made with lemon zest, lemon juice, and sugar for the ultimate dessert.
Ingredients
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cooking spray
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2 cups unbleached all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 1/2 cups fresh blueberries
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1 large egg
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1 cup white sugar
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4 tablespoons unsalted butter, melted and cooled slightly
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1 1/4 cups sour cream
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3/4 cup white sugar, divided
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1 teaspoon lemon zest
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1/4 cup lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C) with oven rack in middle position. Coat a 9x5-inch loaf pan with cooking spray.
2
Whisk flour, baking powder, and salt together in a medium bowl until combined; add blueberries and gently toss just to combine. Set aside.
3
Whisk egg in a separate medium bowl until well combined and light-colored, about 20 seconds; vigorously whisk in sugar until thick and homogenous, about 30 seconds. Whisk in melted butter, in 2 or 3 additions, whisking well after each addition to combine. Whisk in sour cream, in 2 additions, whisking just to combine.
4
Fold sour cream mixture into flour mixture using a rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. Small flour spots may remain, the batter will be thick, don't overmix.
5
Spread batter into the prepared loaf pan using a large spoon coated with cooking spray.
6
Bake in the preheated oven until top is light brown and a toothpick or skewer inserted into center comes out clean, 25 to 30 minutes, rotating pan halfway through baking time. Cool for 5 minutes.
7
Meanwhile, combine ½ cup sugar and lemon zest in a small bowl. Set aside.
8
Bring lemon juice and remaining ¼ cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve sugar. Simmer until mixture is thick, syrupy, and reduced to about ¼ cup. Brush top of bread with syrupy glaze; sprinkle with lemon sugar.