Lemon-Blueberry Loaf

5 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 1

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.

By AUNT MAMIE

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Recipe Summary

cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
prep:
15 mins
Servings:
8
Yield:
1 9x5-inch loaf
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Loaf:
Topping:

Directions

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

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  • Whisk together sugar, melted butter, sour cream, eggs, 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 loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

Editor's Note:

We have corrected this recipe to add the eggs in Step 2.

Nutrition Facts

Per Serving:
274 calories; protein 5g; carbohydrates 45.1g; fat 9g; cholesterol 60.1mg; sodium 260mg. Full Nutrition
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