Sunday, January 20, 2013

Blueberry Lemon Loaf

I made this loaf yesterday.  I actually made 3 small loaves.  The only change I made was to reduce the baking time to 45 minutes.  This loaf is more bready than cakey.  It is very good even without the glaze.

Blueberry Lemon Loaf


1 lemon
1 tablespoon confectioners' sugar

3/4 cup white sugar
1/4 cup melted butter
2 eggs
1/4 cup sour cream
1/3 cup milk
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups frozen blueberries


  1. Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 5 inch loaf pan.
  2. Grate the zest from the lemon onto a small plate.  Cut the lemon on half, and squeeze the  juice from both halves.  Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar n a small bowl.  Set aside.
  3. Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended.  Stir in the milk and set aside.
  4. Whisk together the flour, baking powder, and salt in a separate large bowl.  Remove 3 tablespoons of the flour mixture and set aside.  Make a well in the center of the flour mixture, pour the milk mixture into the well and stir the batter just until combined.
  5. Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter.  Pour the batter into the prepared pan.
  6. Bake in the 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 loaf with a toothpick, and pour the topping evenly over the loaf.  Cool the pan for 10 minutes before removing to cool completely on a wire rack.


The Creative Cook