Description
A delightful Blueberry and Lemon Loaf that combines the tartness of fresh lemons with sweet blueberries for a comforting treat.
Ingredients
Scale
- 1 cup blueberries
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crumble topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, then mix in the sour cream, fresh lemon juice, and lemon zest.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan.
- Sprinkle the crumble topping over the batter if desired.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg