Lemon Blueberry Loaf Recipe

Ingredients

• cooking spray (such as Pam®)
• 0.75 cup white sugar
• 0.25 cup butter, melted and slightly cooled
• 0.25 cup sour cream
• 2 eggs, beaten
• 1 medium lemon, zested and juiced, divided
• 0.33 cup milk
• 1.67 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 1.25 cups frozen blueberries, unthawed
• 1 tablespoon icing sugar
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan with cooking spray.
2. In a large bowl, whisk together the sugar, melted butter, sour cream, eggs, and lemon juice until well combined. Stir in the milk.
3. In a separate bowl, combine the flour, baking powder, salt, and lemon zest.
4. In a smaller bowl, toss the frozen blueberries with 2 tablespoons of the flour mixture to coat. Gently fold the remaining flour mixture into the wet ingredients using a rubber spatula or wooden spoon until just combined. Fold in the floured blueberries and pour the batter into the prepared loaf pan.
5. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
6. While the loaf is baking, prepare the lemon glaze by mixing together the powdered sugar, lemon juice, and lemon zest in a small bowl.
7. Remove the loaf from the oven and immediately poke holes all over the top with a toothpick. Pour the glaze over the loaf and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

• Calories: 274 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 22 g
• Sodium Content: 260 mg
• Protein Content: 5 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g