Blueberry lemon loaf is a perfect summer treat. This one is super moist and great for sharing at a BBQ, adding to a potluck, or simply sharing with friends and family. Ingredients and instructions below.
Loaf Ingredients:
• 4 medium-sized lemons (to grate and squeeze)
• 3/4 cup granulated white sugar
• 2 eggs
• 1/3 cup oil (I used vegetable oil)
• 1/2 cup sour cream (I used 5%)
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup blueberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
Glaze ingredients
• 1 cup icing sugar
• 2 tablespoons lemon juice (I used juice from a bottle)
Loaf Instructions:
1. Grate 1 tablespoon of lemon zest (the yellow part). I used about 3 lemons. Avoid grating the white pith of the lemons because that part is bitter.
2. Combine sugar and zest in a bowl. Beat together to release the lemon oils.
3. Add in eggs, oil, sour cream, vanilla extract, and 1/2 cup lemon juice (takes 4 lemons). Beat together.
4. Sift in dry ingredients: flour, blueberries, baking powder, baking soda, salt. Mix until there's no white showing.
5. Spray a 9x5" loaf pan with cooking spray. Add batter and bake at 350°F for 46 minutes, or until the edges are golden brown.
6. Cool for 10 minutes. Loosen from pan with knife, then flip out.
Glaze instructions:
1. Stir together icing sugar and lemon juice.
2. Once your loaf cools off, poke holes halfway down for the glaze to fill.
3. Drizzle glaze over loaf. Let glaze harden before cutting.
Music ⓒ - Kevin MacLeod