LEMON & BLUEBERRY BREAD
Use fresh or frozen blueberries in this delightful lemony bread. Great for dessert, or for a light snack with a cold iced tea on a summery day!
Provided by Susan Din
Categories Other Desserts
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Grease a loaf pan.
- 2. Measure flour, baking powder, and salt into a medium bowl. Whisk to thoroughly combine. Set aside.
- 3. In a large bowl, combine sugar, zest, eggs, sour cream/yogurt, vanilla, oil, and 1/4c lemon juice.
- 4. Remove 1 TBSP flour mixture and sprinkle over the blueberries, tossing to coat.
- 5. Pour remaining dry ingredients into the wet ingredients. Fold gently just till combined.
- 6. Gently fold blueberries until incorporated.
- 7. Pour mixture into loaf pan and bake for 50-55 minutes on a center rack, just until toothpick inserted in center comes out dry.
- 8. While loaf is baking, make the syrup. Combine juice, water and sugar in a small pan and heat over medium high stirring constantly until sugar is dissolved.
- 9. When bread is removed from the oven, slowly spoon the syrup over the top, careful to cover it evenly. Continue to cool for 20 minutes in the pan.
- 10. Run a knife around the edges and turn out onto a cooling rack to finish cooling. Slice and serve!
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