Prep time: 15 mins | Cook time: 1 hr | Additional: 1 hr | Total time: 2 hrs 15 mins | Servings: 12 | Yield: 1 – 9×5 inch loaf
This easy tender loaf is one of the best sour cream blueberry lemon loaves I’ve tasted that you can make without any fancy equipment or hard-to-find ingredients. For best results, let this loaf sit for a day wrapped in plastic and enjoy the next day. Serve this with a cup of coffee for a quick snack anytime!
Ingredients
1 lemon
1 tbsp confectioners’ sugar
¾ c. white sugar
¼ c. melted butter
2 Eggs
¼ c. sour cream
⅓ c. milk
1 ⅔ c. all-purpose flour
2 tsp baking powder
¼ tsp salt
1 ¼ c. frozen blueberries
How to make Tender Sour Cream Blueberry Lemon Loaf
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, ready a 9 x 5-inch loaf pan. Grease and set aside.
Step 2: Onto a small plate, grate the zest from the lemon, then slice the lemon in half, and squeeze the juice. Now, in a small bowl, whisk a tsp lemon zest, a tbsp lemon juice, and confectioners’ sugar until well mixed to make the topping.
Step 3: In a large bowl, combine the white sugar, melted butter, eggs, sour cream, the rest of the lemon zest, and lemon juice until evenly combined. Whisk in the milk and set aside.
Step 4: In another large bowl, mix the flour, baking powder, and salt. Reserve 3 tbsp of the flour mixture. In the middle of the rest of the flour mixture, make a well, then pour the milk mixture into it. Mix the batter until just combined.
Step 5: Into the reserved flour mixture, fold in the frozen blueberries, then fold this into the batter. Into the greased pan, transfer the batter. Place in the preheated oven and bake for about 60 minutes until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Over the top of the loaf, quickly poke holes using a toothpick, then evenly pour the topping over. Let it cool for about 10 minutes in the pan, then move it on a wire rack to cool completely.
Nutrition Facts:
Per Serving: 184 Calories | Protein 3.4g | Carbohydrates 30.1g | Fat 6.1g | Cholesterol 43.8mg | Sodium 174.7mg.
Ingredients
- 1 lemon
- 1 tbsp confectioners' sugar
- ¾ c. white sugar
- ¼ c. melted butter
- 2 Eggs
- ¼ c. sour cream
- ⅓ c. milk
- 1 ⅔ c. all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 ¼ c. frozen blueberries
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, ready a 9 x 5-inch loaf pan. Grease and set aside.
Step 2: Onto a small plate, grate the zest from the lemon, then slice the lemon in half, and squeeze the juice. Now, in a small bowl, whisk a tsp lemon zest, a tbsp lemon juice, and confectioners' sugar until well mixed to make the topping.
Step 3: In a large bowl, combine the white sugar, melted butter, eggs, sour cream, the rest of the lemon zest, and lemon juice until evenly combined. Whisk in the milk and set aside.
Step 4: In another large bowl, mix the flour, baking powder, and salt. Reserve 3 tbsp of the flour mixture. In the middle of the rest of the flour mixture, make a well, then pour the milk mixture into it. Mix the batter until just combined.
Step 5: Into the reserved flour mixture, fold in the frozen blueberries, then fold this into the batter. Into the greased pan, transfer the batter. Place in the preheated oven and bake for about 60 minutes until a toothpick inserted in the middle of the loaf comes out clean.
Step 6: Over the top of the loaf, quickly poke holes using a toothpick, then evenly pour the topping over. Let it cool for about 10 minutes in the pan, then move it on a wire rack to cool completely.
