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!
prep time20 Min
cook time55 Min
all purpose flour
sour cream or plain yogurt
blueberries fresh/frozen(keep frozen until needed)
How To Make
Preheat oven to 350. Grease a loaf pan.
Measure flour, baking powder, and salt into a medium bowl.
Whisk to thoroughly combine.
In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
Gently fold blueberries until incorporated.
Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
While 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.
When 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.
Run a knife around the edges and turn out onto a cooling rack to finish cooling.
Slice and serve!
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