Wednesday, July 13, 2016
I love when it’s blueberry season! Going blueberry picking is kind of our thing, and we missed our chance this year. So, I bought a bunch. A whole bunch. Now y’all bear with me while I bake my way through them, okay? It won’t be so bad – I promise! 🙂 Have a very happy Wednesday!
Blueberry Lemon Bread
Ingredients:
2 cups all purpose flour + 1 tablespoon, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
2 teaspoons vanilla extract
2 eggs
1 cup granulated sugar
1 cup sour cream
Zest & juice of 1 lemon*
1 cup blueberries
For Lemon Glaze
3/4 cup confectioners sugar
1-2 tablespoons fresh lemon juice*
Instructions:
Preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray and set aside.
In a small bowl, toss blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
In a separate bowl, mix together oil, vanilla, eggs, sugar, sour cream, *lemon zest and lemon juice.
Combine the wet and dry ingredients, just until smooth. Do not overmix.
Lightly fold blueberries into the batter.
Pour batter into prepared loaf pan and bake for 50-60 minutes. The bread will be finished when a wooden toothpick inserted into the center comes out clean.
Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
Once bread has cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set.
Using a spoon, drizzle the glaze on top of the bread. The glaze should set after about 15-20 minutes.
(Recipe Source: livewellbakeoften.com)
*I rarely have a fresh lemon around when I need it. I used 2 teaspoons of lemon extract in place of lemon zest/juice in the batter. For the glaze, I used a bit of lemon juice from my fridge. Enjoy!
♥Tawnya