Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

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. 
from the kitchen of

7 comments:

  1. RosellaFebruary 16, 2015 at 5:01 AM

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

    ReplyDelete
  2. JuliaFebruary 16, 2015 at 6:17 AM

    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

    ReplyDelete
  3. Melinda R.February 16, 2015 at 8:37 AM

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

    ReplyDelete
  4. village folk artFebruary 16, 2015 at 10:33 AM

    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

    ReplyDelete
  5. mariaFebruary 16, 2015 at 6:58 PM

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

    ReplyDelete
    Replies
    1. AnonymousFebruary 16, 2015 at 8:29 PM

      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.

      Delete
  6. handmade by amaliaFebruary 17, 2015 at 9:39 PM

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

    ReplyDelete

Note: Only a member of this blog may post a comment.

Subscribe to: Post Comments (Atom)