Description
A moist lemon blueberry loaf topped with a sweet lemon glaze.
Ingrédients
L'échelle
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs, sour cream, lemon zest, and lemon juice. Mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in blueberries gently.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the loaf cool before glazing.
Notes
- Store leftovers in an airtight container.
- This loaf can be frozen for up to 3 months.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 220
- Sucre: 12g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 34g
- La fibre: 1g
- La protéine: 3g
- Le taux de cholestérol: 35mg
Mots-clés: lemon blueberry loaf, lemon glaze, blueberry bread