Description
A delightful treat that effortlessly combines the zesty brightness of lemon with the sweet burst of blueberries, perfect for breakfast, an afternoon snack, or as a light dessert.
Ingredients
Scale
- 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 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the bread from sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until creamy and light in color. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until well combined.
- Mix in the sour cream until everything is blended together nicely, creating a rich and creamy batter.
- Gradually introduce the dry ingredients into the wet ingredients and mix just until combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once done, cool the loaf in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a more intense lemon flavor, increase the lemon zest to 2 tablespoons. If using frozen blueberries, do not thaw them prior to mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg