Monday, February 16, 2015

Lemon Blueberry Loaf

Tangy lemon and sweet blueberries are always a great combination. This recipe bakes into one large loaf, or you can bake it in a 9"round or square pan, or bakes into 12 large muffins. 
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3 eggs
  • 2 tsp lemon rind
  • 1 cup plain full fat plain yogurt OR sour cream, (or a mixture of the two)
  • 1/2 cup vegetable oil
  • 1 1/2 cups blueberries, fresh or frozen
  1. Stir together first 4 dry ingredients.
  2. In a large mixing bowl, beat together eggs, vanilla, lemon rind, yogurt (OR sour cream) and oil. 
  3. Add dry mixture and mix just until dry ingredients are well incorporated. Don't over mix.
  4. Gently stir in blueberries.
  5. Pour batter into well greased and floured loaf pan, Bake in 350ยบ oven for 50-55 minutes. (adjust time accordingly if using alternate pan sizes) 
  6. Once baked allow to rest in pan for 10 minutes then remove to cooling rack.
Lemon syrup:
  • 1/3 cup sugar
  • 2 tbsp fresh lemon juice
  1. Heat together until sugar is dissolved. 
  2. Poke warm lemon loaf with small fork and brush lemon syrup over loaf. Allow to cool completely.
Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  1. Stir together and drizzle over cooled loaf. Allow to set. 

7 comments:

  1. Oh that looks and sounds delicious indeed. The lemon syrup soaking into the loaf sounds divine. I love lemon and blueberry combinations.

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  2. I love lemon bread and never tasted them with blueberries but I've had blueberry pies with lemon and you're right, it a good combination. Yummy.
    Hugs,
    JB

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  3. Thanks for another lactose free recipe (I use lactose free yoghurt/sourcream). My son will be pleased.

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  4. I have all the ingredients but would like to use yogurt instead of SC. will run to the store if I have time. Thanks so much for the recipe. It sounds scrumptious...

    Peace to all,
    Barb

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  5. sounds delicious. Do you think 1/2 cup of sugar would work instead of 1 cup?

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    Replies
    1. I can't speak for Kathy, but speaking generally I've had good luck in cutting the amount of sugar in quick breads. You might try cutting to 3/4 cup. You've got 2 tsp of lemon rind to counteract so wouldn't want it too sour.

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  6. This looks yummy! I love lemon, it adds a little something and stops the loaf from being too sweet.
    Amalia
    xo

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