The blueberry theme continues! This time it is a Blueberry Lemon Sour Cream Quick Bread from The Cooking Actress. This is the first time I have tried blueberry in a bread, and I must say it works even without the glaze. The texture is definitely not as soft as a cake, but it's perfect for either breakfast or as a dessert.
Blueberry Lemon Sour Cream Quick Bread
Printable Recipe
Ingredients:
Bread
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 cups + 1/4 cup blueberries divided (fresh or frozen)
1/4 teaspoon cinnamon
1 cup sugar
1 teaspoon vanilla
pinch of salt
2 eggs
1 cup sour cream
1/4 cup vegetable oil
juice and zest of 1 lemon
Glaze
juice and zest of a lemon
1-2 cups powdered sugar
Directions:
1) Preheat oven to 350ºF.
2) Lightly oil a loaf pan and set aside.
3) In a large bowl stir together flour, baking powder, cinnamon, sugar, and 1 1/2 cups of the blueberries.
4) In another bowl, lightly whisk together the eggs, oil, vanilla, sour cream, and lemon juice and zest.
5) Pour the liquid ingredients into the dry ingredients and stir together until combined.
6) Pour the batter into the loaf pan and sprinkle the remaining 1/4 cup of blueberries over the top.
7) Bake at 350ºF for about 50-60 minutes until a toothpick comes out clean from the middle.
8) Cool completely before removing from the pan and glazing.
9) For the glaze, place the lemon juice and zest in a small mixing bowl. Whisk in 1 cup of the powdered sugar. Add more powdered sugar until the glaze is at the desired consistency. Drizzle over the cooled bread.
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