When life gives you lemons, make a blueberry-lemon bread! Moist, sweet and oh so delicious. Add this light and fluffy bread to your next breakfast table or potluck, it will sure be the next thing everyone is talking about!
- 1/3 cup butter melted
- 1 cup sugar
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 1 & 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Sour Cream
- 2 Tablespoons lemon zest
- 1 cup blueberries fresh or frozen
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Preheat oven to 375 degrees.
In a medium mixing bowl, whisk melted butter, sugar, vanilla, lemon juice and eggs.
In a separate bowl, mix together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture alternately with the sour cream, stirring gently.
Fold in lemon zest and blueberries. Do not over mix.
Pour into a well greased 8 x 4 inch loaf pan. Bake at 375 F for 20 mins. At the 20 minute mark, turn the oven down to 350 Bake for and additional 30 to 40 mins.
Let cool in the pan for 10 minutes. Then remove to wire rack.
Combine about 1 cup powdered sugar and 2 T lemon juice to form a glaze. Drizzle bread while still warm.
Bread will be more moist on the second day.