Blueberry, Lemon and Sour Cream Bread

Blueberry, Lemon, Sour Cream Bread

It was a Wednesday afternoon. Jerry was at work. Thought I would spend the day cooking.

I grew up eating blueberry muffins. I think my mom made them as a bread with every meal. Until recently, I didn’t think of blueberry bread as a dessert.

I made myself a cup of tea and had a slice of Blueberry, Lemon and Sour Cream Bread, with a smile I might add.

Print
Blueberry, Lemon and Sour Cream Bread
Ingredients
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1 cup granulated sugar
  • 1/8 tsp salt
  • 1 3/4 cups fresh blueberries
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup sour cream
  • Juice and zest of 1/2 lemon
Glaze
  • Juice and zest of 1/2 lemon
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350º
  2. In a large bowl, stir together flour, baking powder, cinnamon, sugar, salt and 1 1/2 cups blueberries (save the other 1/4 cup for the top).
  3. In a small bowl, whisk together the eggs, oil, vanilla, sour cream and juice and zest of 1/2 lemon.
  4. Pour the liquid ingredients into the dry ingredients. Stir until combined.
  5. Pour batter into a lightly oiled loaf pan.
  6. Sprinkle remaining 1/4 cup blueberries on top.
  7. Bake for 50 - 60 minutes, until toothpick comes out clean when poked into the middle.
  8. Cool completely before removing from the pan and glazing.
For the glaze
  1. In a small bowl, place the juice and zest of 1/2 lemon.
  2. Whisk in powdered sugar. Add more or less to desired consistency.
  3. Drizzle over baked and cooled bread.

Blueberry, Lemon, Sour Cream Bread Blueberry, Lemon, Sour Cream Bread

Blueberry, Lemon and Sour Cream Bread

Enjoy, Jerry & Roni !!!

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