blueberry lemon loaf

Ingredients

• Servings: 1
• 1 lemon
• 1 tablespoon confectioners' sugar
• 3/4 cup white sugar
• 1/4 cup melted butter
• 2 eggs
• 1/4 cup sour cream
• 1/3 cup milk
• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups frozen blueberries

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• grate the zest from the lemon a small plate. cut the lemon in half, and squeeze the juice from both halves. make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. set aside.
• whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. stir in the milk; set aside.
• whisk together the flour, baking powder, and salt in a separate large bowl. remove 3 tablespoons of the flour mixture and set aside. make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. cool in the pan for 10 minutes before removing to cool completely on a wire rack.