Lemon & Blueberry Bread

Susan Din

By
@spatdi

Use fresh or frozen blueberries in this delightful lemony bread.
Great for dessert, or for a light snack with a cold iced tea on a summery day!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

1-3/4 c
all purpose flour
2 tsp
baking powder
3/4 tsp
kosher salt
1 c
sugar
2
lemons zested
1 c
sour cream or plain yogurt
3 large
eggs
1/4 c
lemon juice
1 tsp
vanilla extract
1/2 c
vegetable oil
1-1/2 c
blueberries fresh/frozen(keep frozen until needed)

LEMON SYRUP

1/3 c
sugar
1/3 c
lemon juice
2 Tbsp
water

Step-By-Step

1Preheat oven to 350. Grease a loaf pan.
2Measure flour, baking powder, and salt into a medium bowl.
Whisk to thoroughly combine.
Set aside.
3In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
4Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
5Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
6Gently fold blueberries until incorporated.
7Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
8While loaf is baking, make the syrup.
Combine juice, water and sugar in a small pan and heat over medium high stirring constantly until sugar is dissolved.
9When bread is removed from the oven, slowly spoon the syrup over the top, careful to cover it evenly.

Continue to cool for 20 minutes in the pan.
10Run a knife around the edges and turn out onto a cooling rack to finish cooling.

Slice and serve!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids